This Tarragon Vinaigrette turns a basic oil and vinegar salad dressing from basic to to inspiring! Drizzle it over steamed veggies or any combination of salad you like!
1 shallot, peeled and roughly chopped
¾ cup extra-virgin olive oil
¼ cup champagne vinegar
4 teaspoons chopped fresh tarragon
1 ½ teaspoons agave or honey
2 teaspoons Dijon or brown deli mustard
¾ teaspoon salt
Freshly ground pepper to taste
1. Combine shallot, oil, vinegar, agave (or honey), tarragon, mustard, salt and pepper in a blender, mini prep or jar with an immersion blender. Puree until smooth.
2. Serve immediately or store refrigerated in a jar up to 1 week.
If you do not have fresh tarragon, use 2 teaspoons dried instead.
If refrigerated dressing becomes solid, set jar in a bowl of warm water for several minutes to melt it. Shake well before serving.
- Serving Size: 2 tablespoons
- Calories: 195
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g