Ingredients

　　tarragon vinegar – 2 teaspoons

　　mild olive oil – 3 to 4 tablespoons

　　heavy or whipping cream – 2 to 3 tablespoons

　　flat-leaf parsley leaves – a handful

　　Mix the mustard, vinegar, and olive oil with a small whisk, then stir in the cream. Coarsely chop the parsley leaves and add them. Season with salt and black pepper. Pour the dressing onto the salad and toss gently.

　　Tender