1 c  Extra Virgin olive oil

    1/2 c  Malt vinegar

      1 lg Garlic clove, crushed

    1/4 ts Dijon mustard

      2 ts Tarragon

      1 ts Dillweed

           Salt & pepper
  Combine all ingredients in a salad bottle.  Shake well.  If keeping
  in the fridge, remember to warm up to room temperature about an hour
  before serving.