A great fresh and versatile vinaigrette to toss on salads and raw or cooked vegetables. I’m told it’s wonderful on chicken and shrimp as well!
3 tsp champagne vinegar
1 Tbsp minced shallot
1/2 tsp Dijon mustard
2 tsp fresh tarragon, finely chopped
1 tsp agave or pure maple syrup, or to liking
1/4 cup good extra virgin olive oil
freshly ground black pepper