Lemon Parmesan Dressing
1 tbsp tarragon vinegar
2 ½ tsp lemon juice
1 tsp Dijon mustard
1 egg yolk
1/3 cup olive oil
3-4 tbsp finely grated parmesan
Salt and pepper
Combine the vinegar, lemon juice, and mustard in a small bowl and whisk well. Whisk in the egg yolk and slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper and stir in the parmesan. Cover and refrigerate until ready to serve. Keeps well refrigerated up to 1 week. Allow to stand at room temperature 15 minutes before serving.