Almond Vinaigrette
Makes About 1⁄2 Cup; Enough For 1 Recipe Grilled Salmon Fillets
Ingredients
1⁄3 cup whole almonds, toasted
1 small shallot, minced
4 teaspoons white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1⁄3 cup extra-virgin olive oil
1 tablespoon cold water
1 tablespoon chopped fresh tarragon
Salt and pepper
Instructions
Place almonds in zipper-lock bag and, using rolling pin or bottom of skillet, pound until pieces no larger than 1⁄2 inch remain. Combine pounded almonds, shallot, vinegar, honey, and mustard in medium bowl. Whisking constantly, slowly drizzle in oil until smooth emulsion forms. Add water and tarragon and whisk to combine, then season with salt and pepper to taste. Whisk to recombine before serving.
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