serves 4-6; adapted from "Gribiche Dressing", Bon Appétit, March 2017
6 cornichons, finely chopped2 tablespoons fresh tarragon leaves, finely minced (or half tarragon, half parsley)2 tablespoons white wine vinegar1 tablespoon capers, drained and finely chopped1 tablespoon whole grain mustard1/3 cup extra virgin olive oil1/4 teaspoon salt and several grinds of black pepperServe with: blanched or roasted asparagus, 3 hard boiled eggs (peeled and chopped)