2 servings, can be doubled1/2 cup regular or low-fat mayonnaise2 tablespoons malt vinegar or white wine vinegar2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried1 teaspoon whole grain Dijon mustard2 to 3 teaspoons waterCombine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.4 cups torn Boston or bibb lettuce4 cups selected salad bar ingredients (such as pickled beets, sliced cucumbers, diced tomatoes, chopped celery, shredded cabbage and sliced onions)2 hard-boiled eggs, peeled, sliced4 ounces cheddar and/or blue cheese, cut into wedgesArrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.