For ➍1 tbs lemon juice
2 tbs white wine vinegar
1 tbs Dijon mustard
1½ ts fresh lemon zest
1¼ ts fresh tarragon, chopped
1¼ ts salt
⅛ ts black pepper
1 small garlic clove, crushed and finely chopped
4 tbs olive oil, half light and half extra virgin
Put all ingredients in a glass jar, seal with a lid, and shake until ingredients are well incorporated.
Refrigerate leftovers.
Refrigerate leftovers.
This twist on classic vinaigrette tastes perfect tossed with mixed greens, risoni or drizzled over tuna niçoise.
