Tarragon Cider Vinaigrette
Pulse the following ingredients until smooth in a food processor or blender:
1 small shallot, peeled
1/4 cup loosely packed tarragon leaves
1/3 cup flat-leaf parsley
3/4 cup extra-virgin olive oil
1/4 cup late harvest apple vinegar
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
a squeeze of lemon, to taste
Taste and adjust. You might need to add a bit more salt, or a little something sweet (honey) or sugar.
Makes about 1 cup.
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