Instructions: In a bowl,
combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the stock, either by whisking by hand or pulsing 2 to 3 times with hand blender. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.

Makes approximately 2 cups.

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