This salad dressing is not only great for salads but can also be used chicken and fish.
¼ cup fresh lemon juice
¼ cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil
1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.
Tip: Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.