Texas Tarragon Vinaigrette
Ingredients
At a glance
Main Ingredient
Honey
Chiles
Garlic
Course/Dish
Vinaigrettes
2 cloves garlic, minced
1 small shallot, minced
2 Tablespoons whole-grain mustard
1 1/2 Tablespoons agave syrup or honey
1/2 cup Texas Tarragon Vinegar
1 Tablespoon fresh Mexican mint marigold leaves, removed from stems and chopped
1 dried chile de árbol, freshly ground (or about 1/4 teaspoon dried cayenne)
1/2 cup olive oil
1/4 cup walnut oil
salt and freshly ground pepper to taste
1 small shallot, minced
2 Tablespoons whole-grain mustard
1 1/2 Tablespoons agave syrup or honey
1/2 cup Texas Tarragon Vinegar
1 Tablespoon fresh Mexican mint marigold leaves, removed from stems and chopped
1 dried chile de árbol, freshly ground (or about 1/4 teaspoon dried cayenne)
1/2 cup olive oil
1/4 cup walnut oil
salt and freshly ground pepper to taste
Methods/steps
Mix ingredients together, whisking in oils to emulsify.
Chill before serving. For a scrumptious holiday salad, place organic arugula and field greens on chilled plates. Mound with roasted turkey, pork medallions, or grilled salmon with avocado slices. Sprinkle with mint marigold petals, chopped green onions, and pomegranate seeds.
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Additional Tips
Lucinda Hutson's book, The Herb Garden Cookbook, is loaded with gardening advice and lively recipes and makes a special holiday gift. (University of Texas Press, 2003)