Lemon-Tarragon Vinaigrette
 
Yield: ½ cup
Ingredients
  • ¼ cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely minced shallot
  • 1 teaspoon finely chopped fresh tarragon
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a small glass jar with a screw-top lid, combine rice vinegar, olive oil, lemon juice, shallot, tarragon, sugar, salt, and pepper, shaking well to emulsify.
Notes
Make-Ahead Tip: Lemon-Tarragon Vinaigrette can be made a day in advance and refrigerated until needed. Let come to room temperature, and shake well to emulsify before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/artichoke-rice-salad-bell-pepper-cups-recipe/