Green Vegetable Salad with Fried Shallots | RICARDO

Ingredients

• 2 shallots, chopped
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) apple cider vinegar
• 1/2 tsp sugar
• 1 cup (250 ml) plain yogurt
• 2 tsp dried tarragon
• 1 lb (450 g) asparagus, trimmed
• 3/4 lb (340 g) thin green beans, trimmed
• 1 endive, cut into thin wedges
• 1 cup (30 g) watercress (see note)
• 1/4 cup (30 g) roasted thinly sliced almonds