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Tarragon Vinaigrette

Serve this dressing with the Shaved Spring Vegetable and Frisee Salad from chef Geoffrey Zakarian.

  • yield: Makes 2 cups

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Ingredients

  • 1/4 cup coarsely chopped shallots
  • 1 tablespoon Dijon mustard
  • 1/4 cup Champagne vinegar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/4 bunch fresh tarragon leaves
  • 1/4 cup grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

Cook's Note

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Directions

  1. Step 1

    Place shallot, mustard, vinegar, honey, egg yolks, and tarragon in the jar of a blender. Begin to puree, starting on low and slowly increasing speed to high. Slowly add grapeseed and olive oil and blend until emulsified; season with salt and pepper.

Source
The Martha Stewart Show, March 2012

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