Irish Pub Salad

Serve this Irish version of a chef's salad with dark bread and Irish butter, and a glass of Guinness.

Dressing:

• 1/3 cup vegetable oil
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chopped fresh tarragon, optional
• Salt and pepper

Salad:

• 8 large butter lettuce leaves, rinsed and crisped
• 6 to 8 oz Kerrygold Dubliner Cheese, sliced
• 2 or 3 large hard-cooked eggs, peeled and cut in wedges
• 1 1/2 cups thinly sliced English cucumber
• 1 can (15 oz) sliced pickled beets, drained; or fresh-cooked beets

To make dressing:
In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.

To make salad:
Line 4 dinner plates with lettuce. Arrange equal portions of cheese, egg, cucumber and beets on lettuce. Drizzle dressing equally over salads. Makes 4 servings.