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Pistachio Vinaigrette

Pistachio Vinaigrette

Ingredients

cup fresh lemon juice
1 shallot, chopped
2 tablespoons chopped fresh tarragon
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
¾ teaspoon salt
½ teaspoon pepper
¾ cup olive oil
¼ cup pistachios

Directions

Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped. Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.

More recipes by Cathy T.

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