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Pea Shoot, Grilled Asparagus, And Heirloom Tomato Salad With Tomato Tarragon Vinaigrette

By Oprah


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2 bunches asparagus (about 2 pounds), ends trimmed

1 Tbsp. olive oil

Salt and freshly ground pepper

5 heirloom tomatoes (about 1 1/2 pounds), cored and cut into 1-inch wedges

1 head red-leaf lettuce , preferably Lola Rosa, washed, dried, and torn into small pieces

8 pea shoots

1/4 cup white balsamic vinegar or white wine vinegar

2 tsp. Dijon mustard

5 ounces of jarred julienned sundried tomatoes plus 1 Tbsp. packing oil

2 shallots , quartered

1 Tbsp. chopped fresh tarragon

1/2 cup olive oil

1/4 cup canola oil

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