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Dijon-Tarragon VinaigretteKayJay, the love of The Eldest One’s life, is a treasure.  And on top of that, she makes some of the best salads you will ever care to eat.  They are works of art, I tell ‘ya, and this one is no different.  The salad is excellent, but the Dijon-Tarragon Vinaigrette is spectacularly good.First, we’re going to start with the vinaigrette she makes.  KayJay loves tarragon.  And this dressing has a lovely hit of tarragon-ness!  It also has Dijon mustard, another favorite flavor of hers.  Dijon-Tarragon VinaigretteAnd tarragon and Dijon are a match made in heaven, or at the very least, the bottom of the salad bowl!  She doesn’t really follow a recipe (another reason why she’s so special), so I made this up based on what she did…more or less.  Dijon-Tarragon VinaigretteThe recipe will make about 2 cups.  That’s not what I made today, because it was just the two of us and more importantly, I don’t have an empty jar to put it in…yet!!!

Dijon-Tarragon Vinaigrette

  • Servings: About 2 cups
  • Difficulty: Easy-Easy
  • Print

  • 1/4 cup white wine vinegar
  • 1/4 cup rice wine vinegar
  • 1 tablespoons Sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 1-2 large cloves garlic, put through a press
  • 2 tablespoons very finely minced shallots
  • 3-4 tablespoons Dijon mustard
  • 4-5 teaspoons very finely minced fresh tarragon leaves (or to taste)
  • 2 teaspoons minced fresh chives
  • 2-3 teaspoons honey (or maple sugar)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil

In a container (with a tight-fitting lid) which holds at least 2 cups, add all the ingredients, except the oils.  Shake or whisk to thoroughly combine.  Add the oils, cover and shake the jar until everything is homogeneous and combined.

OR – In an electric blender container, add the vinegars, juice, garlic, mustard, honey, and salt and pepper; whirl until combined.  Combine the oils; then, with the blender running, slowly drizzle the oils into the vinegar mixture, blending until the vinaigrette thickens.  Add the shallots and herbs; whirl for just 2-3 seconds.  Taste and adjust the seasoning if necessary, and then cover the vinaigrette until you are ready to use it.  This vinaigrette keeps well in the fridge.

Dijon-Tarragon Vinaigrette Recipe©Marcia Lahens  2016.  All rights reserved.

This is absolutely terrific on any salad, but it seems to be particularly delicious on Belgian & Blue with Dijon-Tarragon VinaigretteBelgian Endive and Bleu Cheese Salad with Strawberries.  I need to lay down and rest after that utterance. Let’s just call it simply Belgian and Bleu Salad, and leave it at that.  Pick up your fork and enjoy!