From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Cafe, Costa Mesa, CA. This recipe won the Salad/Side Category of the 2012 Southern Peanut Growers Chefs’ Recipe Contest. Yield: 10 servings. Dijon Dressing: 3 Tbsp. Dijon mustard ¼ cup extra virgin olive oil 1 tsp. fresh minced garlic ½ tsp. black pepper, fresh ground 1 tsp. salt 3 Tbsp. white wine vinegar 2 Tbsp. fresh minced tarragon 3 Tbsp. chives, fresh, ½” lengths 2 Tbsp. lemon ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.