Tarragon-Grapefruit Vinaigrette

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   1. In a small pot, combine over low heat the olive oil and tarragon. Heat the oil just short of bubbling. Remove from heat and set aside for at least 60 minutes.

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   2. Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper and a tablespoon of grapefruit juice.

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   3. Begin whisking on slow setting. Drizzle in about 1/4 cup of the olive oil, then more of the grapefruit juice. Repeat in that order, tasting for balance as you go along.

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   4. When the olive oil and grapefruit juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if it needs a boost of acidity. Taste for seasonings.

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   5. Using a funnel, transfer dressing to a standard 750-milliliter wine bottle (or a Mason jar). Seal securely and refrigerate. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using, and shake very well. Lasts at least a month refrigerated.

* Per serving · 4 servings · Values may vary.

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