|1||large shallot, chopped fine|
|1 tbsp||tarragon white-wine vinegar|
|2 tsp||chopped fresh tarragon leaves|
|1 tbsp||olive oil|
|1/4 cup||walnuts, toasted lightly and chopped|
- In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
- In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed.
- Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps.
- Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.