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  A tasty, grilled, summer potato salad. Perfect for brunch or a light evening meal. (serves 4) Tarragon Vinaigrette Ingredients: 1 – Tb. Butter 1 – Tb. dried Tarragon Leaves, or 2 Tb. fresh ¼ cup Rice or Wine Vinegar ¼ cup White Wine 1 – Green Onion, chopped 1 – Clove Garlic 1 – Tb. Black Pepper ¼ – tsp. Salt Squeeze of fresh Lemon (1 Tb.) Pinch of Cayenne ¼ cup Olive Oil Place butter & tarragon in covered dish and microwave for 30 seconds. Set aside. In blender combine, all ingredients except tarragon butter & olive oil. Mix well. Add tarragon butter, and slowly add olive oil while blender is running. Blend until well incorporated. Set aside. Salad Ingredients: 2 – 6 oz. Bison Eye of Chuck Filet or Sirloin Steaks, halved ½ – Tb. Olive Oil ¼ – tsp. Salt ½ – tsp. Black Pepper 4 – Red Potatoes, boiled and quartered 24 – Green Beans, trimmed & steamed el dente ½  head Butter Lettuce, chopped 4 – Eggs Rinse steaks and pat dry. Cut steaks in half creating medallions. Rub with olive oil and season with salt and pepper. Cover and set aside. Boil potatoes, drain and quarter, and set aside. Steam green beans until el dente and set aside. Toss chopped lettuce with ¼ cup vinaigrette, and divide between 4 plates. Roll potato wedges and green beans in vinaigrette and arrange around lettuce on plate. Heat gas grill to high heat. Grill steaks for 2 minutes each side for medium rare. Poach eggs, just until light film covers yolk. Place steak on lettuce and top steak with poached egg. Garnish with grape tomatoes and drizzle with remaining vinaigrette. Serve with crusty bread. Wine Pairing: Chateau Malbat, Bordeaux – France A blend of Merlot, Cabernet Sauvignon and Cab Franc makes this an easy drinking summer wine.  Dry and fruity with a hint of mineral, compliment the tarragon in this dish nicely.