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