Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
