1 shallot, peeled and roughly chopped
Combine shallot, oil, vinegar, honey, tarragon, mustard, salt and pepper in a blender. Puree until smooth.
Serve immediately or store refrigerated tightly covered for up to a week.
This is great served over greens like Arugula. Or try it over green beans or asparagus, fantastic! This is also wonderful in a bean salad.
|Nutritional Information||Servings 12|
|Calories per serving