Strawberry Salad Lettuce Cups
Ingredients
- 2 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups sliced strawberries
- 1 cup sliced Belgian endive (1 to 2 heads)
- 1 cup cooked quinoa, cooled
- 1/3 cup chopped candied pecans
- 2 tablespoons chopped fresh tarragon
- 12 leaves Boston or Little Gem lettuce
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