---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Harned 1994, Herb/spice, Salads
       Yield: 1 batch
       1 tb Vegetable oil
       1 sm Garlic clove; minced
       2 tb Scallion; finely chopped
     1/2 c  Chicken broth
       2 tb Red wine vinegar
       1 ts Ginger; finely grated
       2 tb Chopped fresh tarragon or
       1 ts Dried tarragon
       2 tb Olive oil
            Salt and pepper; to taste
   The author describes this as “a piquant, almost spicy
   dressing that is equally good used hot over greens or
   at room temperature over mixed lettuces.”
   In a skillet, heat oil.  Add garlic and scallion;
   saute until softened. Add broth and boil until the
   liquid is reduced by half - about 3 or 4 minutes.
   Stir in vinegar; cook an additional 2 minutes.
   Transfer to a bowl.  Add ginger and tarragon.
   Gradually whisk in the olive oil.  Add salt and pepper
   to taste.
   Yield:  Dresses a salad for 4 to 6.
   From 1991 “Shepherd’s Garden Seeds” catalog.  Pg. 31.
   Electronic format by Cathy Harned.