Cornichon Vinaigrette

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3 tablespoons white wine vinegar

3 tablespoons fresh lemon juice (about 1 lemon)

1 shallot, minced

1 1/2 tablespoons honey

1 tablespoon Dijon mustard

1/4 cup olive oil

1/4 cup canola or safflower oil

4 cornichons or mini dill pickles, minced

1 tablespoon chopped fresh tarragon

Sea salt, to taste

Freshly ground pepper, to taste

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