Gordon's Tarragon & Dijon Mustard Vinaigrette
Makes enough for a salad for about three people. Scale up or down as needed.
1 tbsp. white balsamic wine vinegar (less if using a red balsamic, or non-balsamic wine vinegar)
1 tsp. Dijon Mustard
1/2 tsp. tarragon (fresh or dried; chop fine if fresh)
1 tbsp. virgin olive oil
Beat mustard into vinegar until smooth, using a fork. Beat in tarragon. Add olive oil and emulsify. (If you don't have an emulsifier, shake vigorously in a closed jar for one minute.)
If you want extra anise flavour, add 1/2 tsp ouzo to the vinegar.