From the Kitchen of: Sammie
Source: Food for Fifty
1 1/2
qts.
balsamic vinegar
1/2
cup
honey
1/4
cup
dijon mustard
2
oz.
green onions, sliced into thin rings
1
oz.
garlic cloves, minced
2
tbsp.
dried whole tarragon
1
tsp.
coarsely ground pepper
1/2
tsp.
salt
Combine vinegar, honey, and mustard in a steam-jacketed
kettle or saucepan. Using a wire whip, mix until blended.
Add onions, garlic, and spices to vinegar mixture. Heat
over medium heat to 200°F.
Spoon 2 Tbsp over single servings of bitter greens or
fresh spinach leaves.