INGREDIENTS
8 oz
Asparagus, roasted
2 cups
Cherry tomatoes
1 1/2 cups
Corn, fresh kernels
1 tsp
Garlic
1 tbsp
Tarragon, fresh
3 cups
Chicken stock, unsalted
1 tsp
Dijon mustard
1 cup
Sorghum
1/4 tsp
Black pepper
1/2 tsp
Kosher salt
8 tsp
Olive oil
2 tbsp
Vinegar