Categories: Sauces, Salads, Vegetarian, Dressings 
      Yield: 1 servings 
  
      1 c  Extra Virgin olive oil              2 ts Tarragon 
    1/2 c  Malt vinegar                        1 ts Dillweed 
      1 lg Garlic clove, crushed                    Salt & pepper 
    1/4 ts Dijon mustard                   
  
  Combine all ingredients in a salad bottle.  Shake well.  If keeping in the 
  fridge, remember to warm up to room temperature about an hour before 
  serving. 
   
  Posted by Mark Satterly in Intercook