1/2 large head iceberg lettuce, chopped
1 cup shredded carrots
1/2 pint cherry or grape tomatoes
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon tomato paste
2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.
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