1tbsp cider vinegar 1tsp English mustard (Tewkesbury or Norfolk) 1 garlic clove, peeled A few sprigs of tarragon 2tbsp extra virgin rapeseed oil 3tbsp vegetable or corn oil Salt and freshly ground black pepper
Put all the ingredients into a clean bottle or jar. Give them a good shake and leave to infuse for at least an hour, preferably overnight, at room temperature. Strain the dressing before tossing with your salad.
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