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Shaved Salad with Tarragon & Creme Fraiche Dressing

Serves 4

Don’t settle for boring salads. Crisp veggies pair with tangy and creamy dressing for the most refreshing salad!


  • ¼ cup Tarragon Balsamic Vinegar

  • 3 Tbsp Wild Mushroom & Sage Infused Olive Oil

  • ¼ cup Creme Fraiche

  • 1 tsp Butcher’s Blend, freshly ground


  1. Preheat the oven to 400F. Spread bread onto a baking sheet and coat with 1 Tbsp olive oil and rub. Bake for 8-10 minutes or until golden.

  2. Bring a medium pot of water to a boil. Once boiling carefully add in eggs and set timer for 7 minutes for soft boiled yolks. Remove from heat and immediately rinse under cold water to stop the cooking process. Peel eggs and cut in half lengthwise.

  3. In a bowl whisk together the dressing ingredients.

  4. Toss salad greens with dressing and arrange on a serving platter. Top with fennel, radishes, carrots, eggs, goat cheese, and croutons.

  5. Garnish salad with freshly ground Butcher’s Blend and serve.


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