Tomato and Peach Salad with Béarnaise Dressing

Béarnaise Dressing

• 2 tbsp (30 ml) white wine vinegar
• ½ tsp black pepper, coarsely ground
• 1 small shallot, finely chopped
• 1 tarragon sprig
• 2 egg yolks
• 2 tsp (10 ml) Dijon mustard
• ¼ tsp salt
• ½ cup (125 ml) grapeseed or canola oil

Salad

• 1 beefsteak tomato, cut into 12 wedges
• 2 yellow tomatoes, sliced
• 3 peaches, ripe but firm, pitted and cut into thin wedges
• ½ cup (50 g) sugar snap peas, trimmed and thinly sliced on an angle
• 6 radicchio leaves, torn
• 1 tsp tarragon, finely chopped