Ingredients:
½ cup raspberry vinegar
½ cup maple syrup
1 tablespoon dijon mustard
1 tablespoon dried tarragon leaves, crumbled
1 teaspoon coarse salt
½ cup olive oil
½ cup peanut oil (can substitute with 1 cup olive oil)
Procedure:
1. Whisk together vinegar, maple syrup, mustard, tarragon and salt in a small bowl.
2. slowly whisk in olive and peanut oil until combined. Toss desired amount of vinaigrette on salad greens and top with freshly ground black pepper.
Chef’s Tip: The vinaigrette can be made with one cup olive oil and omit peanut oil.
Recipe Author: Chef Craig Common
Restaurant: Common Grill: 112 S. Main St., Chelsea
Source: http://acfwindycitychefs.org/downloads/Newsletters/windycitychefs.march2012_final.pdf