Ingredients
1/3 Cup Extra Virgin Olive Oil
1/4 Cup white wine vinegar
2 Tablespoons Dijon Mustard
1 large pinch Salt
1-2 minced Shallots
2-3 Tablespoons fresh Tarragon minced
Preparation
Mince the shallots and place in bowl with vinegar, salt, herbs and mustard. Add Olive Oil in thin steady stream whisking as you pour to emulsify the dressing. When emulsified, it’s ready. Add freshly ground pepper if desired. Chop fresh greens for salad and pour on as desired. Toss to coat.
