October 18, 2013 ·Mike MauryDijon-Tarragon Vinaigrette Salad dressings are sort of personal. Some of us like them tangy, some not. So shake, taste, and add more vinegar or oil to your liking. For this dressing, try fines herbs in place of tarragon.ByMike Maury Yield: 1 1/2 cups Print Recipe Ingredients 1 cup safflower or canola oil1/2 cup white wine vinegar (5% acidity)2 teaspoons Dijon-style mustard2 teaspoons brown sugar1/4 teaspoon dried tarragon, crushed Directions Combine ingredients. Whisk or shake well.
