Creamy Tarragon Dressing

By: Brian Brown


Tarragon has a great, “I can’t quite put my finger on it” flavor that makes you want to take another bite. Pair with our Reserve Sauvignon Blanc.

¼ cup Round Pond Italian Extra Virgin Olive Oil
3 tablespoons tarragon leaves
2 tablespoons plain Greek yogurt
1 clove garlic, grated
2 tablespoons white wine vinegar
1 tablespoon cold water
sea salt and freshly ground black pepper

Puree in a blender and drizzle on butter lettuce.

Makes 1/2 cup

Brian Brown

Written by: - Winemaker

I love number 2 pencils, a sharp Shun Santoku chef’s knife, and my go to wine is Vinho Verde sparkling white from northern Portugal. My guiltiest pleasures are making mixed cd’s, seared foie gras and dingy pool halls.