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At first taste I wasn't so sure about this, but I made it ahead and by the time it was ready to toss the salad, it had really developed some beautiful flavour. Based on what I had on hand, I used more tarragon and less mint - and I was really pleased with how it turned out. I almost never use canola oil in salad dressings, but here it works, the dressing was light and went with our delicate salad greens very nicely. I'm sure I'll make again when fresh herbs are in abundance.

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magpie diner March 27, 2011

I made the second option with basil and it was great,in fact I liked it so much that I don't want to try the mint and tarragon. Just joking, I'm waiting to be able to grill again and I'll try it with chicken as suggested.

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littlemafia December 20, 2009

Made exactly as posted, but I imagine decreasing the mint and increasing the tarragon and serving over some really nice grilled fish fillets! Lovely recipe! Thanks for sharing.

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breezermom December 14, 2009

I used this as a salad dressing, and boy was it wonderful and quite light sitting delicately on fresh spinach leaves. I followed the first option, using mint, tarragon, and lemon. I forgot the crushed red pepper for the photo, but mixed with the spinach this was just perfect. I didn't change one thing, and loved the bite of the lemon, coupled with the juice and salt. Will use this again many times! Made *Everyday is a Holiday* September 2009

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Andi of Longmeadow Farm September 13, 2009
Lemon-Herb Dressing With Mint and Tarragon