Tarragon Dressing - 1 cup (for blenders)

1             small shallot, cut into ½-inch pieces

¼           cup packed fresh tarragon leaves

¾           teaspoon kosher salt

¼           teaspoon freshly ground black pepper

1             teaspoon fresh lemon juice

1             teaspoon Dijon-style mustard

¼           cup apple cider vinegar

¾           cup extra virgin olive oil

Nutritional information per serving (2 tablespoons):

Calories 188 (94% from fat) / carb. 2g / pro. 0g / fat 21g / sat. fat 3g / chol. 0mg / sod. 215mg calc. 15mg / fiber 0g

Put shallot and tarragon into the blender jar. Secure lid.

Select Speed 5 and pulse to chop, 3 to 5 times. Scrape down sides.

Add salt, pepper, lemon juice, mustard and vinegar to the blender jar.
Select Speed 1 and press Start. While blender is running, remove measuring cup from blender lid and slowly pour in oil, using the measuring cup lid
or a dishtowel as a shield to prevent splatter. Blend until fully mixed and
emulsified, about 1 minute total.

Taste and adjust seasoning as desired. If not using right away, store in an airtight container in the refrigerator for up to 1 week.