Makes approx ¾ cup

INGREDIENTS

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped tomatoes
½ cup extra virgin olive oil
2 Tablespoons of fresh tarragon, chopped
Salt/pepper

PREPARATION

In a medium bowl combine the vinegar, the mustard, and tomatoes and whisk together well, add the oil and whisk the dressing until it is emulsified. Stir in the t tarragon, and add salt and pepper to taste.

Serve over fresh steamed asparagus