Tarragon Dressing

• 3 tablespoons tarragon vinegar
• 1/2 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons minced fresh tarragon leaves
• 13 cup olive oil
• Salt and freshly ground black pepper

1. Lightly beat the vinegar and lemon juice with the mustard.
2. Stir in the tarragon.
3. Whisk in the oil, beating it vigorously or shake the entire mixture in a tightly covered jar until well blended.
4. Season with salt and pepper.

tarragon vinegar, lemon juice, mustard, tarragon, olive oil, salt

Taken from cooking.nytimes.com/recipes/5517 (may not work)