Whisk together: • 1/2 large shallot, minced • 2 tablespoons white wine vinegar• 1/2 teaspoon Dijon-style mustard (I like Maille.)• 1 tablespoon minced fresh French tarragon (or 1 teaspoon dried) • pinch salt and pepperLet the vinegar mixture sit for a few minutes to melt the salt.Last, drizzle in, whisking, until just well combined or emulsified: • 4 tablespoons extra virgin olive oil Taste and adjust seasonings. If the vinaigrette tastes a bit bitter, whisk in a ½ teaspoon honey.USES: Drizzle on salad greens, grilled or sautéed asparagus, green beans, zucchini, or carrots. Drizzle on grilled chicken, pork chops, pork tenderloin, or grilled/roasted shrimp. Use as a dip for fresh vegetables.
Notes
Copyright Alyce Morgan, 2021. All rights reserved.