Irish Pub Salad
1/3 cup vegetable oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon chopped fresh tarragon, optional
Salt and pepper
8 large butter lettuce leaves, rinsed and crisped
6 to 8 ounces Kerrygold Dubliner cheese, sliced
2 or 3 large hard-cooked eggs, peeled and cut in wedges
1 1/2 cups thinly sliced English cucumber
1 can (15 ounces) sliced pickled beets, drained; or 2 cups fresh-cooked beets
To make dressing: In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.
To make salad: Line 4 dinner plates with lettuce. Arrange equal portions of cheese, egg, cucumber and beets on lettuce. Drizzle dressing equally over salads. Makes 4 servings.
Source: Lexington, KY Herald-Leader newspaper, Mar 2006