---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TARRAGON GINGER DRESSING
 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.
 
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