Ingredients

1 Pint Cherry Tomatoes

1.5 Cups Artichoke Heart

1.5 Cups Large Ripe Olives

.5 Cup Chopped Green Onion

2 Tbls. Finely Chopped Shallots

2.5 Tsp. Dijon Mustard

.25 Cup Lemon Juice

.5 Cup Olive Oil

.25 Tsp Pepper

2 Tsp. Dried Tarragon

1 Tbls. Chopped Parsley

Preparation

Pierce tomatoes with fork. Combine shallots, salt, pepper, mustard and lemon juice, slowly drizzle olive oil and emulsify. Stir in parsley and tarragon. Add veggies, toss to coat. Cover and refrigerate 12 hours.