1tablespoonDijon mustardI find using Dijon mustard helps mellow out the vinegar without the use of sugar
1tablespoonminced fresh tarragon
1tablespoonminced fresh chives
¾cupextra virgin olive oil
Pinchof sugar(optional) if desired
½ to 1teaspooncoarsely ground black pepper
Place all the salad ingredients, except the goat cheese, into a large bowl.
In a small bowl combine the vinegar, mustard, salt, and herbs, whisk together until well blended. Slowly start adding the oil while whisking until the oil is completely mixed in (emulsified).
Pour a small amount of the dressing over the salad greens, mix well. Add more as necessary until all the greens are lightly dressed. Put onto plates and divide the goat cheese evenly between each plate. Top with coarse ground black pepper and serve.
Keep unused dressing in the refrigerator for up to 3 days.