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Balsamic Raspberry Dressing with Tarragon
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| 1/2 cup | Raspberry Vinegar |
| 2 tbsp | Balsamic Vinegar |
| 2 tsp | Dijon Mustard |
| 1 tsp | Dried Tarragon |
| 1 tsp | Honey |
| 2/3 cup | Olive oil or to taste |
Salt & freshly ground pepper for taste
Place the raspberry vinegar in a small pot, bring to a boil and reduced to 2 tbsp. Pour into a bowl and cool to room temperature. Add balsamic vinegar, mustard, tarragon, honey, salt, & pepper and whisk to combine. Slowly whisk the oil into the vinegar mixture. Cover and refrigerate until ready to use. Will keep at least 2 weeks in a tight sealing jar. Whisk the vinaigrette again before using.
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