• 1 teaspoon red wine vinegar
• 2 teaspoons whole grain Meaux mustard
• 4 tablespoons olive oil
• 1 small shallot, finely chopped
• 4 teaspoons fresh tarragon leaves, roughly chopped
• 4 cooked red beet
• 1 tablespoon pumpkin seeds
• Freshly ground black pepper
• salt

Pour the vinegar into a shallow plate and add the mustard, salt, pepper. Mix well with a fork. Add the oil all at once. Mix well until the dressing emulsifies. Add shallot, and tarragon. Mix well.

Peel and finely slice the beets. Pour tarragon vinaigrette over beets, toss, and chill a couple of hours to blend flavors. Sprinkle pumpkin seeds on top before serving.

Serve this salad with a grilled salmon steak.