Tomato and Peach Salad with Béarnaise Dressing

Ingredients

• Béarnaise Dressing

  • 2 tbsp (30 ml) white wine vinegar
  • ½ tsp black pepper, coarsely ground
  • 1 small shallot, finely chopped
  • 1 tarragon sprig
  • 2 egg yolks
  • 2 tsp (10 ml) Dijon mustard
  • ¼ tsp salt
  • ½ cup (125 ml) grapeseed or canola oil

• Salad

  • 1 beefsteak tomato, cut into 12 wedges
  • 2 yellow tomatoes, sliced
  • 3 peaches, ripe but firm, pitted and cut into thin wedges
  • ½ cup (50 g) sugar snap peas, trimmed and thinly sliced on an angle
  • 6 radicchio leaves, torn
  • 1 tsp tarragon, finely chopped