- 2 tablespoons cider vinegar
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon coarse-grain mustard
- 3/8 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 3/4 lb Bibb lettuce (3 medium heads), larger leaves torn into bite-size pieces
- 1/4 cup loosely packed small fresh tarragon leaves
- Whisk together vinegar, shallot, mustard, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a stream, whisking until emulsified.
- Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side.