Recipe information
Yield
4 Servings
Ingredients
3
tablespoons balsamic vinegar
1
1/2 tablespoons minced shallot
1
tablespoon Dijon mustard
1
tablespoon minced fresh basil
1
teaspoon minced fresh tarragon
1
teaspoon minced fresh thyme
1
/2 cup olive oil
12
large green beans
6
large asparagus spears
4
cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
3
/4 cup cherry tomatoes, halved
8
large fresh basil leaves, thinly sliced
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Preparation
Step 1
Combine vinegar, shallot, Dijon mustard, basil, tarragon and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.