2 cups arugula leaves 4 tablespoons tarragon 6 tablespoons minced chives 2 cloves garlic, chopped 4 white anchovies Juice of 2 lemons 3 tablespoons white wine vinegar 1 ripe avocado METHOD: Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive