Raspberry and Walnut Vinaigrette

This salad is great with butter lettuce, thinly sliced red onions, roasted beets, and slivered almonds. It’s also a wonderful vinaigrette for a roasted beet salad with toasted walnuts.

Makes about 1/2 cup

1/2 teaspoon honey mustard
2 tablespoons raspberry vinegar
3 tablespoons walnut oil or olive oil
3 tablespoons olive oil
pinch of salt and pepper

In a bowl, whisk together the mustard, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the tarragon. Season to taste.