Chives, cider vinegar, Dijon mustard, Garlic, honey, lemon juice, rice wine vinegar, Shallots, sherry vinegar, tarragon
KayJay, 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. And 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. The 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!!!
- 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 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!
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