Tarragon Vinaigrette

Ingredients

This is your dressing of the Summer. Simple, bright in both colour and flavour and because it’s blended, has the perfect texture to perfectly coat your leaves. Do not reserve this only for salads, this is a fantastic dressing for grilled veg, a leftover chicken salad or on poached or grilled fish.

For the full recipe and a longer video head to the blog and YT through the link in my bio ☝️

Happy salad-ing and have a great weekend people xx

1 tbsp Dijon Mustard

1/2 tbsp honey

juice of 1/2 lemon (maybe more at the end)

60ml (1/4 cup) white wine vinegar

180ml extra virgin olive oil

1 tsp Malden salt

leaves from approximately 3 full stems tarragon

leaves from 3 stems flat leaf parsley

Directions

Place all the ingredients together in a blender and blitz until smooth and the herbs are fully blended into the dressing.

Transfer into a jar and keep in the fridge for upto 5 days.

Use with reckless abandon on everything.