Cornichon Vinaigrette

Ingredients

• Freshly ground pepper, to taste
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• ¼ cup canola or safflower oil
• 4 cornichons or mini dill pickles, minced
• Sea salt, to taste
• 1 tablespoon chopped fresh tarragon
• + 4 more ingredients
• • 1 shallot, minced
  • 3 tablespoons white wine vinegar
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1 ½ tablespoons honey

Stir together first 5 ingredients in a small bowl. Gradually whisk in oils until well blended. Stir in remaining ingredients. Use immediately, or cover and chill until ready to serve.

View full recipe at My Recipes