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
- 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.
- Drain, press ALL the water from the herb and dry.
- Make vinaigrette: In a blender, place the next eight ingredients, garlic cloves through scallions. Blend well to combine.
- Add the dry, blanched tarragon and blend until smooth and bright green. No rush here, just leave the blender whirling until it is done.
- Pour the canola oil in a measuring cup, turn the blender on and drizzle the oil in - slowly to emulsify.
- Finish by drizzling in the olive oil. Store in an airtight container (preferably glass) in the refrigerator.
