Texas Tarragon Vinaigrette
Category:
by Lucinda Hutson
recipe adapted from The Herb Garden Cookbook
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)
Super easy
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PrintIngredients
For 1 Batch(es)
Cream
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoons whole-grain mustard
- 1 1/2 tablespoons agave syrup or honey
- 1/2 cups Texas Tarragon Vinegar
- 1 tablespoons 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 cups olive oil
- 1/4 cups walnut oil
- salt and freshly ground pepper to taste
Texas Tarragon Vinaigrette Directions
- 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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