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Pea Shoot, Grilled Asparagus, and Heirloom Tomato Salad with Tomato Tarragon Vinaigrette
Ingredients
- 2 bunches asparagus (about 2 pounds), ends trimmed
- 1 Tbsp. olive oil
- Salt and freshly ground pepper
- 5 heirloom tomatoes (about 1 1/2 pounds), cored and cut into 1-inch wedges
- 1 head red-leaf lettuce , preferably Lola Rosa, washed, dried, and torn into small pieces
- 8 pea shoots
- 1/4 cup white balsamic vinegar or white wine vinegar
- 2 tsp. Dijon mustard
- 5 ounces of jarred julienned sundried tomatoes plus 1 Tbsp. packing oil
- 2 shallots , quartered
- 1 Tbsp. chopped fresh tarragon
- 1/2 cup olive oil
- 1/4 cup canola oil
- Salt and freshly ground pepper
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