Honey Tarragon Vinaigrette

Photo by Jeanne Milligan

from Alexander Valley Vineyards

via Sue Gilbert

serves 8 to 10

1 egg

⅓ cup red wine vinegar

2 tablespoons Dijon mustard

¾ cup extra virgin olive oil

⅓ cup honey

1 tablespoon chopped tarragon

2 cloves garlic

dash of black pepper

2 tablespoons chopped parsley

Place all ingredients except oil in a blender and process for one minute. Slowly drizzle in oil until fully incorporated. Store in refrigerator for up to one week.

This is a nice dressing if you would like to incorporate a sweet element into your meal. The garlic flavor may be somewhat overpowering initially but mellows out over time to create a wonderfully balanced dressing worthy of rave reviews.