2 teaspoons Dijon Mustard
1 tablespoon Balsamic Vinegar
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Tarragon finely chopped
1/4 teaspoon Dried Tarragon crumbled
1/4 cup Almonds sliced
8 ounces Mesclun (mixed baby lettuces)
1/4 cup Stilton Cheese crumbled
In a large bowl whisk together mustard and vinegar.
Add oil in a slow stream, whisking until emulsified.
Whisk in tarragon and salt and pepper to taste.
Preheat oven to 350°F.
In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool.
Add mesclun to vinaigrette and toss to coat well.
Divide greens among 4 plates and top with grapes, cheese, and almonds.