1 pint cherry tomatoes
4 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil — chopped
6 leaves romaine lettuce
2 tablespoons chives — chopped
Wash and stem tomatoes. Dry completely.
Cook bacon until very crisp; drain thoroughly on paper towels.
Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing.
Serve on lettuce leaves, sprinkled with chives.
Serve at once or refrigerate until ready to serve.