St. Joseph Salad

(makes 6 servings)

1/2 pound baby spinach
1 small head radicchio, shredded
18 cherry tomatoes
6 hard-boiled eggs, peeled and cut into wedges
2 shallots, finely chopped

1/2 cup extra virgin olive oil
2 Tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

1. To assemble the salads, in a large salad bowl, toss together the spinach and radicchio until well combined and divide equally among 6 salad plates. Arrange the cherry tomatoes and egg wedges attractively on top. Sprinkle the shallots over everythere.

2. Whisk the vinaigrette ingredients together in a measuring cup or small bowl until thickened and pour evenly over each of the salads. Serve immediately.

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