1/2 cup canola oil
3 tablespoons tarragon vinegar or Champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon salt
  Freshly ground black pepper (to taste)
2 Earthbound Farm Organic Romaine Hearts (thinly sliced)
2 small fennel bulbs (cored and very thinly sliced crosswise)
3 tablespoons fresh tarragon leaves
2 avocados (peeled, pitted, and diced)
1/4 cup Tarragon Vinaigrette