Crisp Garden Salad

If you are getting near the end of some vegetables and herbs in your garden, here is a salad that could incorporate those. 

September Garden Salad

1/4 cup red wine vinegar
4 shallots, minced
3 cloves garlic, minced
2 Tablespoons Dijon mustard
1 Tablespoon minced fresh tarragon
1 Tablespoon minced fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup olive oil
Romaine leaves
1/2 pound carrots, pared and shredded
2 small zucchini, cut into 1/2-inch slices
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
3 green onions with tops, trimmed, cut into 2-inch julienne strips
1 pint cherry tomatoes, halved
1/2 pound mushrooms, sliced

1.  Combine vinegar, shallots, garlic, mustard, tarragon, basil, salt, and pepper in medium bowl.  Gradually whisk in oil.  Refrigerate in tightly covered jar for at least 1 hour or overnight.
2.  At serving time, line a platter with romaine leaves; arrange vegetables on lettuce.  Shake dressing to blend.  Pour over vegetables.  Serves 6-8.