[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
Fresh baby lettuce @vickiveggies farm
1 cup sunflower oil
¾ cup apple cider vinegar
1 shallot, finely diced
1 teaspoon celery seed
1 tablespoon Dijon grainy style mustard
1 tablespoon tarragon, finely chopped
3 tablespoons maple syrup
½ teaspoon salt
½ teaspoon black pepper
Mix all ingredients in a bowl with a whisk and let sit for one hour for all the flavours to incorporate. Or alternative, place in a mason jar with a lid and shake a few times.
Shake or whisk again, just before serving. Remainder can be stored in a tight fitting glass jar in the fridge for up to 5 days. Remove from the fridge 15 minutes before serving.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]