Pierre Franey's Ginger Vinaigrette

• 2 tablespoons Dijon mustard
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons tarragon vinegar
• 1/4 cup diced canned pimentos
• Salt and freshly ground pepper to taste
• 1/2 cup olive or corn oil

1. To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl.
2. Blend well with a wire whisk.
3. Add the olive oil, whisking rapidly until well blended.

mustard, ginger, shallots, garlic, tarragon vinegar, pimentos, salt, olive

Taken from cooking.nytimes.com/recipes/4432 (may not work)