Ingredients
- 1 1/3 cups chopped fresh chives
- 3/4 cup crème fraîche or sour cream
- 1/2 cup plus 3 tablespoons minced fresh tarragon
- 5 tablespoons Dijon mustard
- 1 1/3 cups diced peeled seeded English hothouse cucumber
- 1 pound thinly sliced smoked salmon
- 3/4 cup olive oil
- 1/3 cup tarragon vinegar
- 2 bunches watercress, thick stems trimmed
- 2 large heads of Belgian endive, trimmed, leaves separated
Description
These Can Be Made One Day Ahead, Then Drizzled With The Vinaigrette Just Before Serving.
Epicurious
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