Creamy White Balsamic Tarragon Vinaigrette

Bright, fresh, and perfect for summer salads, grilled vegetables, or roasted chicken.

INGREDIENTS

• ¼ cup Classic White Balsamic Vinegar
• ½ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon shallot, finely minced
• 1 tablespoon fresh tarragon, finely chopped
• 1 teaspoon lemon zest
• 1 teaspoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

DIRECTIONS

1. In a small bowl or mason jar, combine Classic White Balsamic Vinegar, Dijon mustard, shallot, tarragon, lemon zest, honey, salt, and pepper.
2. Slowly whisk in the olive oil until the dressing is smooth and emulsified. (If using a jar, seal and shake vigorously for 30 seconds.)
3. Let the dressing rest for 10–15 minutes to allow the shallot and herbs to infuse.
4. Taste and adjust seasoning with additional salt, pepper, or a splash of white balsamic if you'd like a brighter finish.

SERVING SUGGESTIONS:

This vinaigrette pairs beautifully with:

• Butter lettuce, shaved fennel, cucumber, and fresh herbs
• Grilled peaches with burrata and toasted pistachios
• Roasted asparagus and snap peas
• Grilled chicken or salmon
• Quinoa or farro salads with spring vegetables