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
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.
Combine oil, vinegar, garlic, salt and pepper until well blended. Refrigerate,covered, until ready to use.