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2 tbsp Lemon juice
3 tbsp Lemon zest
Shallot, roughly chopped
1 clove Garlic
1 tbsp Honey
tbsp fresh tarragon leaves
tbsp rice wine vinegar
1 cup extra virgin olive oil
1 tbsp Dijon mustard
Salt/pepper to taste


1. Place all ingredients in blender except oil and blend.
2. Slowly pour in oil in a fine stream until all oil is incorporated and an emulsion is formed.
3. Re season with salt and pepper

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Dressing- Lemon Tarragon dressing
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)

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DEAN & DELUCA Extra Virgin Olive Oil
Microplane Grater
Very Fine Strainer - 3.25"

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Yummy! I use this on brussell sprouts and on salad.
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