Rainbow Salad Lettuce Cups

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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