Honey-Tarragon Salad Dressing for Fresh Greens

Salad and dressingThis is my go-to dressing for summery greens. Use your imagination and add fresh summer fruit like blueberries or sliced strawberries, petals from a few favourite edible flowers…we love tulips, nasturtiums and begonia blossoms!

All canola oil sold in Canada IS Canadian. Sadly, not the same for sunflower oil which once was a magnificent crop particularly across Manitoba.  Today one has to visit specialty stores or farmers markets to suss out locally pressed sunflower oil. It’s truly delicious so is worth the search.

  • 1/3 cup (75 mL) cider vinegar
  • 2 tsps (10 mL) grainy mustard
  • 1 clove garlic, minced
  • A handful of chives
  • 1 tbsp (15 mL) liquid honey, preferably local
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) freshly ground black pepper
  • ¼ cup (60 mL) chopped, fresh tarragon
  • 1 ½ cups (375 mL) canola or locally pressed sunflower oil.

Whisk all the ingredients together or combine in a food processor adding oil at the last minute in a constant stream.

Makes about 2 cups (500 mL) dressing.

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