INGREDIENTS
Juice of 2 lemons
1 tsp
fresh tarragon (finely chopped)
1 tsp
fresh dill (finely chopped)
1 tbsp
shallot (finely chopped)
1 tsp
Dijon mustard
1 tsp
honey
1/2 tsp
salt (or to taste)
1/4
black pepper or to taste
1/3 cup
olive oil
12
baby beets (tops trimmed and cleaned)
2
sprigs fresh rosemary
1
watermelon radish (sliced)
12 oz
arugula
16
baby heirloom tomatoes (cut in half)
4 oz
goat cheese (sliced or crumbled)
1 cup
toasted pecans