1 tsp. tarragon leaves, crushed
1/2 tsp. salt
1/8 tsp. black pepper, coarsely ground
3 tsp. sugar
1/2 c. tarragon wine vinegar
1 c. vegetable oil
Romaine lettuce
Sliced scallions or green onions
Mandarin orange sections
Toasted sliced almonds

Combine tarragon leaves, salt, pepper and sugar in medium mixing bowl. Add vinegar and mix well to dissolve salt and sugar. Slowly whisk in vegetable oil until mixture becomes creamy in color.

Pour over salad of torn Romaine lettuce, sliced scallions and mandarin orange sections. Garnish with toasted sliced almonds. Yield: 1 1/2 cups dressing (more than enough for 1 salad).