YIELD: 12 servings 1/2 cup half and half 1/4 cup mayonnaise 1 1/2 Tbsps. tarragon vinegar 1 Tbsp. grainy mustard 1 tsp. dried tarragon leaves 3 to 4 heads Belgian endive 3 large avocados, peeled and thinly-sliced 6 cups carrots, peeled and coarsely-shredded, loosely-packed 3 cups blue cheese 2 oz. walnuts, toasted and chopped 1. In a small bowl, stir together the half and half, mayonnaise, tarragon vinegar, mustard and tarragon leaves. Put dressing into a squirt bottle. 2. Trim ...
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