- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole-grain mustard
- 1/4 teaspoon dried tarragon
- Pinch of salt
- Pinch of freshly ground pepper
- 1 clove garlic, crushed
- 1/2 bunch asparagus, tough ends trimmed
- 2 large hard-boiled eggs (see Tip)
- 1 (5 ounce) bag mixed salad greens
- 10 cherry tomatoes
- 1 (4 ounce) can sardines, drained
- 6 olives (optional)
- Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
- Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.
- Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Remove the garlic from the dressing, stir to combine and drizzle over the salads.