This is a meal in itself and if you like tarragon you are going to love this salad. For many years I would order a salad very similar to this in a local French restaurant in Los Angeles. When they closed their doors, I started making my version of it. The vinaigrette is so yummy!

• ¾ lb. Fresh Spinach leaves

• 1 large Chicken breast, cooked or grilled and sliced

• ½ cup pineapple chunks

• ½ cup corn, grilled or can corn

• 1 avocado, sliced

• 6 slices of crispy bacon, cooled and torn in pieces

1. Place spinach leaves in a large bowl or on a large platter.

2. Arrange chicken breasts, pineapple chunks, corn, avocado slices and torn pieces of bacon.

3. Toss salad with about a ¼ cup of the vinaigrette and add more for desired taste.

4. Serve with a crispy warm French baguette.

Vinaigrette

Makes about ¾ cup

• 1 Tbsp. Dijon mustard

• 2 Tbsp. sherry wine vinegar or any good wine vinegar

• ¼ cup sour cream, crème Fraiche or (1 egg yolk)

• 2 Tbsp. fresh tarragon, finely chopped, or ¾ tsp. dried

• ¼ tsp. salt

• 1/8 tsp. white or black pepper

• 1/2 cup extra virgin olive oil

1. In jar or bowl, combine all the ingredients.

2. Using a hand held emersion blender or small food processor, blend until combined and creamy.