1 tablespoon Vegetable oil
1 sm Garlic clove; minced
2 tablespoon Scallion; finely chopped
1/2 c Chicken broth
2 tablespoon Red wine vinegar
1 teaspoon Ginger; finely grated
2 tablespoon Chopped fresh tarragon or 1 teaspoon Dried tarragon
2 tablespoon Olive oil
Salt and pepper; to taste
In a skillet, heat oil. Add garlic and scallion; sauté until softened. Add broth and boil until the liquid is reduced by half – about 3 or 4 minutes. Stir in vinegar; cook an additional 2 minutes. Transfer to a bowl. Add ginger and tarragon. Gradually whisk in the olive oil. Add salt and pepper to taste.
Yield: Dresses a salad for 4 to 6.