Ingredients
2 1/2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pinch of sugar
3 cups yellow and red pear tomatoes, halved
2 avocados, halved, pitted, peeled, and cut into 1/4-inch cubes
1/2 cup crumbled Roquefort cheese
8 cups assorted salad greens, washed and spun dry
1/4 cup flat-leaf parsley leaves, washed and spun dry
2 tablespoons fresh chervil leaves
1 tablespoon fresh thyme leaves
Herb flowers, for garnish (optional)
Preparation
In a large bowl, whisk vinegar, Dijon, and olive oil to combine. Season with salt, pepper, and a pinch of sugar. Add tomatoes, avocados, and Roquefort; toss to combine. Add salad greens, parsley, chervil, and thyme. Refrigerate for up to 1 hour before serving. Toss to combine. Serve immediately.
