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Asparagus Salad with Mustard-Tarragon Dressing

Serves 4


Mustard-Tarragon Dressing


  • 2 ounces raw unfiltered apple cider
  • 1 teaspoon smooth Dijon mustard
  • 1 teaspoon chopped fresh tarragon (or 1 drop edible essential oil of tarragon)
  • teaspoon fresh ground black pepper
  • 6 ounces cold pressed grapeseed oil
  • sea salt to taste



  • 4 cups baby greens (7 to 21 days old, just beyond the “micro-green” stage-the younger and more petite, the more nutritional they are)
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 pound asparagus, pencil thin
  • cold pressed extra virgin olive oil


Mustard-tarragon dressing


  1. Combine mustard and cider in a blender. While blending, slowly drizzle in the oil.
  2. Add tarragon or tarragon oil and salt to taste.



  1. Blanch the asparagus in boiling water with sea salt added to taste, then drain and cool in ice water.
  2. Saute the garlic and shallot in the olive oil for 1 minute.
  3. Add asparagus to the hot oil and toss lightly. Remove from heat and let cool.
  4. Gently coat the cooled asparagus with half of the dressing.
  5. Toss the baby greens in the other half of the dressing.
  6. Mound the greens on a chilled plate. Arrange asparagus neatly on top or around the greens.
    Garnish if you want with slivered almonds, sunflower seeds or chopped nuts.

Hudson Valley Restaurant Week is back this April 8-21!