Pistachio Vinaigrette

This recipe was on a page of asparagus recipes in a recent issue of Southern Living. And it's indeed delicious drizzled over the green stalks that are so wonderful at this time of year. But it's just as good on a green salad. Especially when you throw some pistachios on top instead of croutons.

Pistachio Vinaigrette
From Southern Living.
Makes 1 cup.

1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons chopped fresh tarragon
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios

Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.