Makes about 1/2 cup
2 tablespoons fresh lemon juice
1/2 teaspoon honey
1/8 teaspoon Dijon mustard
1/4 teaspoon finely minced shallot
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup blend of approximately
50% extra-virgin olive oil and 50% canola oil
(use your eyes to measure)
Whisk together the lemon juice, honey, mustard, shallot, and tarragon. Slowly whisk in the olive oil-canola oil mixture until the vinaigrette is thoroughly blended.
Make ahead: The dressing may be prepared 2 days in advance and refrigerated in a covered container. Bring to room temperature before using. This is a delicate, light vinaigrette.
If I have extra, I add diced miniature tomatoes and
drizzle it over baked or grilled white fish for a
refreshing summer entrée.