The best and simplest way to mix a vinaigrette is in a jam jar. Add the olive oil, Aspall’s apple cider vinegar, lemon juice, runny honey, Dijon mustard, chopped tarragon and a generous grinding of black pepper and pinch of Maldon salt. Tightly seal the lid on and then shake the jar well to mix all the ingredients until you have a smooth dressing.
Use the vinaigrette on salads, new potatoes, steamed greens or even drizzled across BBQ meat or fish.