Shake Up Your Summer Salad - Tanglewood Moms

Ingredients

• 1 tablespoon Dijon mustard (I like coarse ground or whole grain, but you can use smooth, too)
• 1 to 2 tablespoon honey
• 3 tablespoons cider vinegar
• 1 small shallot, finely diced
• 1 teaspoon dried tarragon or 2 tablespoons fresh, destemmed and chopped
• Salt and pepper
• A dash or two of hot sauce (you will see that this is my secret for great dressings and sauces; I use Cholula in this)
• 2/3 cup extra-virgin olive oil
• 1 cup mayonnaise
• ¾ cup buttermilk
• 1 to 2 cloves garlic, peeled and minced
• 1 to 2 teaspoons honey
• ½ teaspoon dried marjoram or oregano (marjoram is a little sweeter, so I prefer it in this)
• Salt and lots of freshly ground pepper
• 1 5-oz container crumbled blue cheese or gorgonzola
• A dash or two of your favorite hot sauce (I use a Louisiana hot sauce like Crystal or Tabasco in this)
• 1 large, ripe avocado
• 1 cup plain Greek yogurt
• 2 to 3 cloves garlic, peeled and smashed
• 2 green onions, roots removed and roughly chopped
• Lots of fresh leafy herbs – I use what I have on hand or what the garden is producing like tarragon, basil, parsley, oregano, dill, chervil, and/or sage
• Juice of ½ lemon
• A squeeze of anchovy paste (you won’t taste it, I promise) or a couple of drops of fish sauce
• A dash or two of hot sauce (I use good ol’ Cholula for this)