Cucumber Vinaigrette

• 1/2 cucumber, peeled and seeded
• 2 tablespoons sherry vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1/2 cup grapeseed oil
• Coarse salt and freshly ground pepper

1. Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth.
2. With the machine running, drizzle in the grapeseed oil; process until emulsified.
3. Season with salt and pepper.
4. Refrigerate, covered, up to 2 days.

cucumber, sherry vinegar, mustard, tarragon, grapeseed oil, salt

Taken from www.epicurious.com/recipes/food/views/cucumber-vinaigrette-392427 (may not work)