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Cherry Tomato Salad with Walnut-Tarragon Dressing

Yield 6 servings (serving size: 1/2 cup)
"I use walnut oil to bring a subtle nutty flavor and depth to vinaigrette. In France, where I lived and studied for three years, I bought it from a local artisan who had a stand in our neighborhood market." --Caroline Markunas, New York

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons toasted walnut oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups halved cherry tomatoes (about 1 1/2 pounds)
  • 1 1/2 tablespoons finely chopped walnuts, toasted
  • 1 1/2 teaspoons chopped fresh tarragon

Nutrition Information

  • calories 53
  • caloriesfromfat 54 %
  • fat 3.2 g
  • satfat 0.3 g
  • monofat 0.6 g
  • polyfat 2.2 g
  • protein 1.5 g
  • carbohydrate 5.9 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 168 mg
  • calcium 18 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.