- 1 small shallot (minced)
- 1 tsp fresh tarragon (minced)
- 2 tsp dijon mustard
- 2 tbs champagne vinegar
- 6 tbs olive oil
- salt and pepper (to taste)
1. Place shallot, tarragon, mustard, and vinegar into a mixing bowl. Whish together.
2. Slowly whisk in olive oil to create an emulsion. Adjust the amount of oil to your taste, but the typical ratio of oil to vinegar is 3:1.
3. Season with salt and pepper and mix into salad.