Instructions: Whisk oil and vinegar vigorously to emulsify. Add egg yolk and whisk energetically. Whisk in tarragon. Make sure you have French tarragon, not Mexican or any other kind. The taste is inferior. Whisk in salt and pepper to taste.

Just before serving, whisk the vinaigrette thoroughly and pour some in the bottom of the salad bowl. Put the mesclun mix in the bowl. At the table, just before serving, toss the salad at least 42 times to get each leaf well coated.

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