Put tarragagon and carrot tops in food processor. Pulse several times. Zest orange and then squeeze juice into small bowl. Add honey, orange juice and zest and vinegar processor. Pulse to combine. Slowly pour in Blood Orange olive oil in a steady stream with machine running. Add a pinch of salt to taste. Put in a decorative bottle or serve in an attractive bowl with a spoon.
The Blood Orange olive oil is the secret ingredient here. This dressing makes wonderful accompaniment to a salad based on Arugula. The herbiness of the greens and tarragon along with the orange make a great combination to compliment spicy arugula.
Terrific drizzled over roasted beets as well!