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Lemon Tarragon Vinaigrette

Yields1 ServingPrep Time10 minsTotal Time10 mins

"using one of the best olive oils there is and shaved palm sugar take this simple vinaigrette to a completely different level"

 ½ tsp kosher salt
 1 ½ tsp Madagascar black peppercorns, ground medium
 2 tsp tarragon leaves, chopped fine
 1 tsp lemon zestif this is your first time, take off just the yellow, any deeper into the white and it will be very bitter.
 1 dollop palm sugar, shaved
 1 juice from lemon
 1 tbsp Maille Dijon Mustard
 ⅓ cup Banyuls vinegar
 ¼ cup Moroccan - Atlas Organic Extra Virgin Olive Oilthis is one of the best tasting olive oils you will find, don't waste it on frying, but in dressings and dips, it's incredible and will have your guests asking.
1

Place Kosher salt through Dijon mustard in a stainless bowl. Now whisking like your recipe depended on it, whisk well to combine. Let stand a bit then re-whisk.

2

Now whisk in vinegar until well combined and slightly thickened. Let rest. (a vinaigrette is usually the first thing I start when preparing, and about the last thing I finish, saving the whisking of the oil to just before serving)

3

NOTE: I almost always opt for a Texas Valley or Myer Lemon in dressings. Not this time. You want just the hint of the palm sugar to come through and balance the tartness of a regular lemon and that incredible olive oil.