Rainbow Salad Lettuce Cups
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chopped fresh tarragon
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped yellow bell pepper
1/3 cup thinly sliced snow peas
1/3 cup diced cooked beets
1/3 cup julienned radishes
2 stalks asparagus, trimmed and thinly sliced
1/2 large ripe avocado, diced
1/4 cup packed fresh basil, chopped
2 tablespoons chopped fresh chives, plus more for topping
12 leaves Little Gem lettuce
Toasted sesame seeds, for sprinkling
Instructions:
Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper.
Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives.
Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.
