Ingredients

• ¹⁄₂ cup tarragon vinegar
• ¹⁄₃ cup honey
• 1 ¹⁄₂ tsp. dry English mustard
• ³⁄₄ tsp. kosher salt
• ³⁄₄ cup olive oil
• 1 ¹⁄₂ tbsp. papaya seeds (from about 1/2 papaya)
• 1/2 large shallot, minced

Instructions

1. In a blender, combine the vinegar with the honey, mustard, and salt. With the machine one, slowly drizzle in the olive oil until the dressing is emulsified.
2. Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped. Pour the dressing into a bottle and close. Refrigerate the dressing for up to 2 weeks.