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Vinaigrette aux fines herbes
1 Tablespoon stone-ground or dijon mustard
zest and juice of a lemon
2 Tablespoons cider vinegar
3/4 cup olive oil
pinch each salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
1 Tablespoon minced fresh chervil
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh tarragon
Combine all ingredients in a jar with a tight-fitting lid.
Shake well to combine.
Store in refrigerator and use within three days.
Try on salad greens or cooked potatoes.
Copyright © 2015 Stefanie Samara Hamblen