Whisk together the yogurt, mayonnaise, tarragon, honey, lemon juice, black pepper, salt, and shallot to make the dressing. Set aside.
Combine the remaining ingredients in a serving bowl. Toss with the dressing and serve at once. If you’re not planning to eat right away, keep the dressing and the salad ingredients separate until just before serving. The dressing can be made
several days in advance—the flavors will get better as it sits.
This recipe appeared in the September/October 2013 issue of Cape Cod LIFE.