Ingredients Dressing:

1/3 cup vegetable oil

3 tablespoons white wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon chopped fresh tarragon, optional

Salt and pepper

Salad:

8 large butter lettuce leaves, rinsed and crisped

6 to 8 oz melted Kerrygold

Dubliner® Cheese

2 or 3 large hard-cooked eggs, peeled and cut in wedges

1 1/2 cups thinly sliced English cucumber

1 can (15 oz) sliced pickled beets, drained; or fresh-cooked beets

Instructions:

To Make Dressing:

  1. In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.

To Make Salad:

  1. Line 4 dinner plates with lettuce.
  2. Arrange equal portions of Kerygold Dubliner® Cheese, egg, cucumber and beets on lettuce.
  3. Drizzle dressing equally over salads.