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A bowl of fresh mixed greens salad with arugula, red onions, cherry tomatoes, and a sprinkling of golden crumbs, drizzled with a light dressing.

Lemon Mustard Tarragon Vinaigrette

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A bright, herbaceous vinaigrette balanced with Dijon, fresh lemon, and orange blossom honey. Finished with finely chopped tarragon for an anise-tinged lift.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 7
Course: Dressing/Condiment, sauce
Cuisine: Californian, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lemon zested and juiced
  • 2 tablespoon Dijon mustard
  • 1 tablespoon tarragon
  • 1 teaspoon orange blossom honey
  • ½ cup olive oil
  • kosher salt
  • black pepper

Equipment

  • Mixing bowl
  • Whisk
  • Microplane or zester
  • airtight jar for storage

Method
 

  1. In a medium bowl, combine the lemon juice, zest, Dijon, tarragon, honey, and a pinch of salt and pepper.
  2. While whisking continuously, slowly pour in the olive oil in a steady stream until fully emulsified.
  3. Taste and adjust seasoning.
  4. Drizzle over salad greens, grilled vegetables, or roasted chicken.

Notes

Storage: store in an airtight jar in the fridge for up to 1 week. The oil may solidify when cold; let it come to room temperature and shake well before using.

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