Recipes: Salads

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Hazelnut Tarragon Vinaigrette


  • 1/4 cup plus 1 Tbsp. Tarragon Vinegar
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1 tsp. dried tarragon
  • 1/3 cup hazelnut oil
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper


  1. Place the Tarragon Vinegar, lemon juice, mustard, salt, tarragon, hazelnut oil, and olive oil in a glass jar and seal the lid tightly.
  2. Shake the jar vigorously to combine.
  3. Taste the vinaigrette and season it with pepper to taste.
  4. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.

Recipe courtesy of Food to Live By: The Earthbound Farm Organic Cookbook, ©2006 Myra Goodman.

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