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.
3/4cuptarragon vinegaror white wine vinegar and 1/4 tsp dried tarragon if tarragon vinegar is not available
1/4cupred wine vinegar
1/2cupfresh parsleychopped
2clovesgarlicpeeled and split
Instructions
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.