Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

Ingredients

• 3  tablespoons lemon juice
• 2  tablespoons Dijon mustard
• 1/3  cup olive oil
• 2  tablespoons water
• 4  tablespoons chopped tarragon
•   Salt and black pepper to taste
• 1  whole-wheat baguette
• 3  sprays olive-oil cooking spray
• 1  Haas avocado, peeled and pitted
• 2  heads romaine hearts
•   Salt and black pepper to taste
• 4  cherry tomatoes, halved
• 1  bunch arugula
• 8  nicoise olives, halved
• 2  heads baby fennel, shaved
• 1  sprig tarragon

Directions

In a small bowl, whisk together ingredients for dressing; set aside. Heat oven to 350 degrees F. Cut the baguette into eight 1/4-inch slices, spray with olive-oil, and bake until golden brown.

Crush the avocado with a fork, season with salt, and spread in a thin layer on each plate. Place 2 baguette slices on top. Dress the romaine leaves with the lemon-tarragon vinaigrette, season with salt and pepper, and arrange on plates. Garnish each plate with tomatoes, arugula, olives, fennel and tarragon.