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Tarragon Vinaigrette

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Ingredients

¼ cup tarragon leaves, cleaned

2 medium fresh garlic cloves, peeled

1 teaspoon dijon mustard

¼ cup aged white vinegar

2 tablespoons fresh lemon juice

½ teaspoon sugar

¼ teaspoon sea salt

⅛ teaspoon fresh cracked black pepper

2 tablespoons scallions, washed, white & light greens, chopped

½ cup canola oil

2 tablespoons extra virgin olive oil

Instructions

1

Boil 1 cup of water in a small pot. Add the tarragon leaves, and cook for 5 seconds, until bright green. Plunge in a bowl of ice water to immediately cool.

2

Drain, press ALL the water from the herb and dry.

3

Make vinaigrette: In a blender, place the next eight ingredients, garlic cloves through scallions. Blend well to combine.

4

Add the dry, blanched tarragon and blend until smooth and bright green. No rush here, just leave the blender whirling until it is done.

5

Pour the canola oil in a measuring cup, turn the blender on and drizzle the oil in – slowly to emulsify.

6

Finish by drizzling in the olive oil.

Store in an airtight container (preferably glass) in the refrigerator.

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