Name: Almond Vinaigrette
Total time: PLACEHOLDER
Ingredients: 1/3 cup almonds, toasted; 2 teaspoons honey; 1 teaspoon Dijon mustard; 4 teaspoons white wine vinegar; 1 medium shallot, minced (about 2 tablespoons); 1/3 cup extra virgin olive oil; 1 tablespoon cold water; 1 tablespoon chopped fresh tarragon leaves

Almond Vinaigrette

By America's Test Kitchen

Published on March 9, 2009

Yield

Serves 8 (Makes about 1/2 cup)

Ingredients

⅓ cup almonds, toasted2 teaspoons honey 1 teaspoon Dijon mustard 4 teaspoons white wine vinegar 1 medium shallot, minced (about 2 tablespoons)⅓ cup extra virgin olive oil 1 tablespoon cold water 1 tablespoon chopped fresh tarragon leaves

Instructions

Place almonds in zipper-lock bag and, using rolling pin, pound until no pieces larger than 1/2 inch remain. Combine pounded almonds, honey, mustard, vinegar, and shallot in medium bowl. Whisking constantly, drizzle in olive oil until emulsion forms. Add water and tarragon and whisk to combine, then season with salt and pepper. Serve.