Ingredients
Dijon mustard – 2 teaspoons
tarragon vinegar – 2 teaspoons
mild olive oil – 3 to 4 tablespoons
heavy or whipping cream – 2 to 3 tablespoons
flat-leaf parsley leaves – a handful
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Preparation
Mix the mustard, vinegar, and olive oil with a small whisk, then stir in the cream. Coarsely chop the parsley leaves and add them. Season with salt and black pepper. Pour the dressing onto the salad and toss gently.