Backyard Farms

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Tomato Tarragon Vinaigrette

  • Prep Time: 25 minutes
  • Cooking Time: 30 minutes
  • Serves 28
Tomato Tarragon Vinaigrette



7 Backyard Farms Tomatoes on the Vine
10 sprigs tarragon
3 cloves garlic
1 big shallot, quartered
8 ounces apple cider vinegar
1 tablespoon ground mustard
4 ounces olive oil


7 Backyard Farms Cocktail Tomatoes
2 cups cauliflower
¼ cup feta cheese
¼ cup toasted almonds
1 cup arugula
½ cup quinoa


To make vinaigrette, quarter Tomatoes on the Vine. Roast garlic and shallots with 1 ounce of olive oil. Cool slightly. Put shallots, garlic, tomatoes and tarragon in blender. Blend for 30 seconds. Add vinegar and ground mustard. Once smooth, slowly add olive oil. Blend for 1 minute more, then season with salt and pepper. 

Add vinaigrette to a salad of roasted cauliflower, feta cheese, toasted almonds, quinoa, baby arugula and roasted Backyard Farms Cocktail Tomatoes. 

Recipe courtesy of Jennifer Watchorn, Head Chef at Camp Restaurant at Sunday River


A fresh, winter salad was Chef Watchorn's signature dish at Mountain Flavor, starring this carefully prepared Tomato Tarragon Vinaigrette. Watch her prepare it in the video below!