Ingredients:
2 tablespoons finely chopped tarragon
5 tablespoons olive oil
¼ cup lemon juice
freshly ground pepper, to taste
½ teaspoon sea salt
1 teaspoon whole-grain mustard
2 large beets, shredded
3 large carrots, shredded
Lettuce, leaves separated and torn

Directions:

  1. Whisk the oil, lemon juice, chopped tarragon, mustard, pepper, and ½ teaspoon sea salt in a bowl.
  2. Toss the lettuce leaves with about ¼ cup of the dressing in a large bowl. Divide among 4 plates. Add the beet-and carrot tot the bowl and toss with 2 tablespoons or more of the dressing. Divide the slaw among the plates of lettuce. Drizzle with the remaining dressing, if desired.

Serves 4