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Ingredients

• 2 tablespoons  sherry vinegar
• 1 tablespoon  Dijon mustard
• 1 tablespoon  minced fresh tarragon
• 1 teaspoon  minced garlic
•   Kosher salt and freshly ground black pepper
• 5 tablespoons  extra-virgin olive oil
• 1   15- or 16-ounces can cannellini beans, rinsed and drained
• 1 medium  ripe tomato, cut into medium dice (about 1 cup)
• 1 large  shallot, sliced thinly into rings (about 1.4 cup)
• 12   jumbo shrimp (16 to 20 count), peeled and deveined
• 1 medium  head red-leaf lettuce (or a lettuce mix), washed, dried, and torn into bite-size pieces (about 8 cups)

Description

In A Medium Bowl, Mix The Sherry Vinegar With The Mustard, Tarragon, Garlic, And 1.4 Teaspoons Each Kosher Salt And Pepper. Slowly Whisk In 4 Tablespoons Of The Oil.

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