Northeast Vinaigrette

I love this fresh dressing for salads as well as to marinate chicken and seafood. It’s simple and has an excellent flavor. I also use it as a base for my lobster or shrimp salads as well.


  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry wine vinegar
  • 1 tablespoon chives, chopped finely
  • 1 teaspoon tarragon, chopped finely (alternatives: 1 tablespoon of cilantro or basil)
  • 1 teaspoon dry yellow mustard
  • 1 garlic clove, cut in half
  • 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground pepper

Making It

  • In a small container with a lid mix all the ingredients together and refrigerate for 3 hours, remove the garlic. This vinaigrette can last a 7-9 days in the refrigerator.

4 thoughts on “Northeast Vinaigrette

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