1 cup olive oil
1/2 cup sherry vinegar
1/4 cup chopped fresh tarragon leaves
Cracked black pepper
2 zucchini, sliced lengthwise, 1/4-inch thick
2 yellow squash, sliced lengthwise, 1/4-inch thick
1 pound arugula
1 pint tear-drop tomatoes, cut in 1/2
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