Ingredients
1 bunch asparagus, tough ends trimmed, cut in thirds crosswise
1 shallot, minced
1 tbsp cider vinegar
1 tsp Dijon mustard
3 tbsp almond oil
3 tbsp extra virgin olive oil
½ tsp salt
¼ tsp freshly ground black pepper
4 cups baby arugula
1 small head Boston or butter lettuce, tender interior leaves only, torn in bite-size pieces (2-1/2 cups)
1 tbsp chopped fresh tarragon
Directions
1. In saucepan of boiling salted water, cook asparagus for 2 to 4 minutes or until tender-crisp. Using slotted spoon, transfer to bowl of ice water to cool. Drain. Place on paper towel-lined plate. Set aside.
2. In small bowl, whisk together shallot, vinegar and mustard. Whisking constantly, drizzle in almond oil and olive oil. Season with half each of salt and pepper.
