1/2 cup good olive oil
1/8 cup apple cider vinegar
1 heaping tablespoon dijon mustard (the smooth or grainy kind)
3 tablespoons (or to taste) wildflower or clover honey
Red pepper flakes to taste (I used about 1/4 teaspoon)
1 teaspoon fresh tarragon leaves, roughly chopped (if using dry use 1/2 teaspoon)
Salt to taste (about 1/8 teaspoon)
Make the vinaigrette: you can either put all the ingredients into a measuring cup or bowl and whisk them, or you can put them all in a small jar (but not one that is so small that the ingredients fill it—you need to have empty space in the jar so there is room to agitate the ingredients properly) screw the lid on tightly and shake like the dickens. A blender also does the job quickly.