Tarragon Vinegarette

1 shallot, peeled and roughly chopped
3/4 cup olive oil
¼ cup champagne vinegar
4 tsp chopped fresh tarragon, or 2 tsp dried
2 tsp dried dill
2 tsp dried parsley
1 ½ tsp honey
2 tsp Dijon mustard
¾ tsp salt
Ground pepper

Combine shallot, oil, vinegar, honey, tarragon, mustard, salt and pepper in a blender. Puree until smooth.

Serve immediately or store refrigerated tightly covered for up to a week.

This is great served over greens like Arugula. Or try it over green beans or asparagus, fantastic! This is also wonderful in a bean salad.

113
12.7g
1.8g
0mg
158mg
0.9g
0.1g
0.2g