8 cups mixed salad greens or torn bibb lettuce
2 cups Jones Dairy Farm Ham, julienned
16 asparagus spears, trimmed, cooked and chilled
1 pint red or yellow cherry or teardrop tomatoes
4 hard cooked eggs, peeled and quartered
1/4 cup chopped fresh tarragon
1/4 cup extra virgin olive oil
2 tablespoons balsamic or raspberry vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground balck pepper
Arrange greens over four large plates or shallow bowls.
Arrange ham, asparagus, cherry tomatoes and eggs over greens. Sprinkle tarragon over salads.
Combine oil, vinegar, garlic, salt and pepper; mix well.
Drizzle dressing over salads.