At one of my favorite restaurants (French), I asked about their salad dressing. The chef told me they used Banyuls White Wine Vinegar, tarragon, and chives as well as an extra-virgin olive oil. I immediately ordered the vinegar and have been using it ever since, usually with Boston or Bib lettuce, sometimes with mixed greens. This is a delicate and elegant vinegar (I use 1:4 with olive oil.) Wonderful!
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