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1/2 teaspoon honey mustard

2 tablespoons raspberry vinegar

Salt to taste

3 tablespoons walnut oil

3 tablespoons olive oil

1 tablespoon minced fresh tarragon

1. In a bowl whisk together the mustard, vinegar and salt; add the oils in a small stream, while whisking, until vinaigrette is emulsified.
2. Stir in the tarragon.

Makes about 1/2 cup.