- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh tarragon
- 1 teaspoon minced fresh thyme
- 1/2 cup olive oil
- 12 large green beans
- 6 large asparagus spears
- 4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
- 3/4 cup cherry tomatoes, halved
- 8 large fresh basil leaves, thinly sliced
- Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.