Pistachio Vinaigrette

Ingredients

• 1/3 cup fresh lemon juice
• 1 shallot, chopped
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 2 teaspoons Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup olive oil
• 1/4 cup pistachios

Preparation

1. Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.
2. Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.