Harvest Eating Viniagrette

Created by: Chef Keith Snow

Ingredients:

3 tbs good quality red wine, white wine or champagne vinegar
1tbs Grey Poupon Dijon mustard
2 tbsp. minced fresh herbs( tarragon, parsley, thyme) or dry
kosher salt to taste
black pepper to taste ( freshly cracked)
10 tbsp. good quality pure olive oil

Directions:

1. Place first 5 ingredients in a blender, blend for 30 seconds.
2. Remove small plastic insert in blender lid, with blender running, slowly add the olive oil to combine.
3. Remove from blender and season to taste with salt and pepper

Chefs notes: Use on any salad, grilled chicken, steamed vegetables, avocados, or as a marinade for grilled foods. Keeps for two weeks in fridge.