DRESSING:

1 c. vegetable oil
1/2 c. tarragon wine vinegar
1 tbsp. fresh chopped tarragon
1/2 tsp. salt
1/2 tsp. pepper
4 tsp. sugar
1 tsp. Dijon mustard

SALAD:

1 can mandarin orange, drained
1/2 c. diced green onions
1 head Butter lettuce
1/2 c. toasted almond halves

Combine all dressing ingredients and whisk or place in jar with lid and shake to combine. Refrigerate 1 hour before serving. Shake to recombine.

Prepare salad and combine all ingredients. Pour dressing over just before serving. Serves 4.