- 2 tablespoons Dijon mustard
- 1/3 cup tarragon vinegar
- Fresh ground pepper to taste
- 1/2 teaspoon sugar
- 1 cup olive oil
- 2 tablespoons minced fresh dill or 2 teaspoons dill weed
- In a small bowl, whisk the mustard, vinegar, pepper and sugar. In a fine stream, drizzle oil into mixture, whisking constantly (dressing will thicken). Stir in dill. Serve with salad greens. Yield: 1-1/2 cups.
Originally published as Dilly Dressing in Birds & Blooms April/May 1996, p55
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