A great fresh and versatile vinaigrette to toss on salads and raw or cooked vegetables. I’m told it’s wonderful on chicken and shrimp as well!
Tarragon Vinaigrette
Yield:
3 tsp champagne vinegar
1 Tbsp minced shallot
1/2 tsp Dijon mustard
2 tsp fresh tarragon, finely chopped
1 tsp agave or pure maple syrup, or to liking
1/4 cup good extra virgin olive oil
sea salt
freshly ground black pepper
To make the dressing, place the first 5 ingredients in a mini food processor or personal blender and pulse until combined. While the blender is running on low, slowly add in the olive oil until emulsified. Alternatively you can combine all ingredients in a small bowl, and whisk in the olive oil. Add more agave or maple syrup to liking, if desired. Season to taste with sea salt and black pepper.
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I looove making salad dressings. This looks like a new one I will have to try!