This is a rather fancy dressing, in that is uses ingredients we don't generally have on hand. It's a little out of the ordinary, which makes it nice for a change of pace.
Before you even begin to make this dressing, you'll need to prepare the tarragon vinegar. So think in advance, since it takes a few weeks.
How to Make Tarragon Vinegar
2 cups white wine vinegar
1/2 cup fresh tarragon leaves
Clean tarragon leaves by rinsing under cool water. Pat dry.
Smash leaves a few times in a mortar and pestle.
Place leaves in the bottom of a sterilized jar.
Pour vinegar over leaves and seal jar tightly. Use a non-metallic lid or a piece of plastic wrap between the jar and lid to keep vinegar from reacting with the metal.
Leave in a dark, cool place for three weeks.
Strain out leaves and bottle in a clean jar.
To Make the Hazelnut-Tarragon Vinaigrette
Adapted from Food to Live By (Earthbound Farm Cookbook). One of my favorite cookbooks!
Makes 1 cup of vinaigrette.
1/4 cup, plus 1 tablespoon Tarragon Vinegar (see above)
1 tablespoon fresh lemon juice1/2 teaspoon salt
1 teaspoon dried tarragon
1/3 cup hazelnut oil
1/3 cup olive oil
Place all ingredients in a glass jar, close tightly, and shake to blend.
Season with pepper to taste and shake again.
This dressing may be stored in the fridge for up to one month.
[…] Use in salad dressing (usually one part vinegar to two parts oil and a little sweetener (maple syrup or honey), if desired. My favorite salad dressing is made with tarragon vinegar. […]