Tarragon Dressing - 1 cup (for Food Processors)

1           shallot (about 2 ounces), cut into ½-inch pieces

¼          cup packed fresh tarragon

¼          cup apple cider vinegar

1           teaspoon fresh lemon juice

1           teaspoon  dijon  mustard

¾          teaspoon kosher salt

¼          teaspoon  freshly  ground black pepper

¾          cup extra virgin olive oil

Nutritional information per serving (1 tablespoon):

Calories 93 (97% from fat) • carb. 1g • pro. 0g • fat 11g sat. fat 1g • chol. 0mg • sod. 111mg • calc. 3mg • fiber 0g

Active Time:15 minutes Inactive Time: n/a

1. Insert the chopping blade into work bowl of the food processor. Add the shallot and tarragon and pulse to roughly chop, about 2 to 3 times.
2. Add the vinegar, lemon juice, Dijon mustard, salt and pepper to work bowl. Process on Low to fully blend, about 20 seconds.
3. While food processor is running on Low, slowly pour the olive oil through the drizzle hole in the pusher. Continue to process on Low until emulsified, about 40 seconds.