1/2 c. walnuts
1 1/2 tbsp. mayonnaise
1/2 tbsp. Dijon mustard
1/2 tbsp. prepared mustard
1 1/2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried tarragon, crumbled
1/2 c. olive oil
1/2 c. safflower oil
6 c. torn Boston lettuce

In medium saucepan, bring water to boiling, simmer walnuts 3 minutes. Drain, rinse and pat dry on paper towels. Arrange on baking pan. Bake in 350 degree oven until toasted, about 5 minutes, stirring occasionally. Cool, chop and set aside. In 1 quart bowl combine mayonnaise, mustard, vinegar, salt and pepper and tarragon. Whisk oil into mayonnaise mixture a little at a time. Arrange lettuce in large bowl, top with walnuts. Drizzle with 6 tablespoons dressing. Toss to coat. Serve on chilled salad plates. Makes 4 to 6 servings.