Ingredients
1 tablespoon white wine vinegar1 tablespoon Dijon mustard1/4 teaspoon dried oregano1/4 teaspoon dried tarragon1/8 teaspoon salt1/8 teaspoon pepper2 to 4 tablespoons olive oil1-1/2 cups sliced fresh mushrooms1/2 cup cherry tomatoes, halved8 pitted ripe olives, halvedLettuce leaves
Preparation
In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.
