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shallots white wine vinegar parsley tarragon vegetable oil arugula chicken honeydew melon cantaloupe
Viewed: 119 - Published at: 5 years agoIngredients
- 2 shallots, minced
- 1 tablespoon white-wine vinegar
- 2 teaspoons minced fresh parsley leaves
- 1 1/2 teaspoons minced fresh tarragon leaves plus tarragon sprigs for garnish
- 1/4 cup vegetable oil
- 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 cups)
- 1 whole boneless smoked chicken breast, skin and fat removed and the meat shredded
- 1 cup honeydew melon balls
- 1 cup cantaloupe balls
Method
- In a bowl whisk together the shallots, the vinegar, the parsley, the minced tarragon, and with salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Add the arugula, the chicken, and the melon balls, toss the salad until it is combined well, and garnish it with the tarragon sprigs.
