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DIJON DRESSING

Ingredients:
1/3 cup tarragon wine vinegar
2-3 large cloves garlic, crushed
2 generous tablespoons Grey Poupon mustard
1/2 tsp salt
1/2 tsp sugar
4-5 sprigs fresh tarragon, stemmed and finely chopped
Fresh pepper to taste (I use a lot)

1/2 cup olive oil
1/2 cup canola oil

Directions:

Place vinegar, garlic, mustard, salt, sugar, tarragon and pepper in blender and pulse until well blended. Then gradually add the oils a bit at a time, pulsing well after each small addition until the whole mixture emulsifies into a creamy pale yellowish dressing. Be sure to replace the lid on the blender after each oil addition so you do not send liquid flying around the kitchen!. If you don't have a blender, you can use a wisk in an open bowl and trickle the oil into the mixture until all is added and emulsified.

Good on any green salad. I especially like to use spring greens, sliced radish, zucchini, cherry tomatoes, mushrooms and an avocado or two. When you toss with the dressing, ripe avocado chunks will soften and partially dissolve, adding an extra richness. Yum!

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