Supreme Salad

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YIELD: 12 Servings

1 1/2 gal. mixed salad greens
1 1/2 qt. ham, cut in strips
48 asparagus spears, trimmed, cooked, chilled
1 1/2 qt. red or yellow cherry tomatoes
12 hard cooked eggs, pealed, quartered
3/4 cup fresh tarragon, chopped
3/4 cup extra virgin olive oil
6 Tbsp. balsamic or raspberry vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. ground black pepper

1. For each salad: Arrange 2 cups greens on a serving plate. Arrange 21/2 oz.ham, 4 asparagus spears, 4 oz. tomatoes and 4 egg quarters on each plate. Sprinkle 1 Tbsp. fresh tarragon over salad.Refrigerate,covered, until ready to use.
2. Combine oil, vinegar, garlic, salt and pepper until well blended. Refrigerate,covered, until ready to use.
3. Drizzle dressing evenly over salads.

Recipe and photo by Jones Dairy Farm