Recipes from Artesa Sweet Mustard and Champagne Vinaigrette 1 shallot, finely diced 1 clove garlic, finely diced 1 teaspoon fresh tarragon, chopped 1 teaspoon Italian parsley, chopped 1 tablespoon grain mustard 2 tablespoons Dijon mustard 6 ounces Champagne vinegar 14 ounces salad oil salt and pepper to taste 1/4 cup extra virgin olive oil 1 sprig rosemary (whole, do not chop) 2 tablespoons honey Toast garlic, shallots and rosemary sprig lightly in 1 cup salad oil. Remove from heat. Add remaining herbs to oil while oil is still moderately hot. Let oil mix cool completely. Remove rosemary and discard, add remaining ingredients, mix well. Add salt and pepper to taste. Yields 3 cups.