Fish & Shellfish
Side Dishes & Canapes
I called the gingery recipe in a previous post a ‘salad dressing for all seasons’, whereas this is much more of a summer option. The pot of tarragon that I kept in the greenhouse over the winter is now growing back strongly - perfect to use in a vinaigrette to serve with a fresh, crunchy garden salad or to drizzle over warm new potatoes.
First, season your salad leaves with salt and freshly ground black pepper. (It's more effective to season the salad first than to add seasoning to the dressing). Then whisk the oil and vinegar together, followed by the dijon. Next stir in the honey and tarragon - you'll notice that as you do, the dressing starts to emulsify and bind together. (I'm not sure what the science is behind it, but it works every time, and the honey adds a lovely hint of sweetness too.)