Fine Herbs Vinaigrette
This vinaigrette works well on green salads, cucumbers, sliced tomatoes, and cold steamed vegetables like artichokes and asparagus.
Based on a recipe from The New York Times Cookbook, Craig Claiborne.
Sauces, Salad Dressings
freshly ground black pepper
or white wine vinegar and 1/4 tsp dried tarragon if tarragon vinegar is not available
red wine vinegar
peeled and split
Use a one liter bottle or jar with a top that seals well. Add all ingredients; shake well. Best when allowed to stand for several hours for flavors to meld. Discard garlic before using.