1/2 c. red wine vinegar
Dash of tarragon
1 tsp. dijon style mustard
2 c. peanut oil
Salt and pepper

Bring vinegar and tarragon to boil. Blend mustard and cooled vinegar-tarragon mixture in deep bowl. Stir well. Gradually add oil, beating constantly, until well blended. Season to taste. Yield: 2 1/2 cups. Spoon over crisp, fresh spinach leaves.