2 Tbs. sherry vinegar
1 Tbs. Dijon mustard
1 Tbs. minced fresh tarragon
1 tsp. minced garlic
Kosher salt and freshly ground black pepper
5 Tbs. extra-virgin olive oil
1 15- or 16-oz. 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

View Full Recipe