Instructions
1. Combine the vinegar, lime juice, chipotles, shallots, and garlic.

2. Whisk in the oil gradually.

3. Add the fines herbes just before service and season with maple syrup, salt, and pepper.

FINES HERBES:
1/2 ounce Chervil leaves1/2 ounce Chives1/2 ounce Parsley leaves1/2 ounce Tarragon leaves

Rinse and dry all the herbs. Combine them and chop or mince them to the desired fineness. Use at once.


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Yields: 32 Servings
     GARDE MANGER, second edition, page 32

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