fresh herb leavessuch as lemony thyme, tarragon, chives
salt & pepper
For the vinaigrette...
1small shallotfinely diced
1tsp.Dijon mustard
1/4tsp.salt
1/4tsp.black pepper
2-3Tbl. minced fresh herbssuch as lemony thyme, tarragon, chives
2Tbl. white wine vinegar
5-6Tbl. olive oil
Instructions
For the salad...
Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.
For the vinaigrette...
In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.