shallot dressing

Ingredients:

½ large shallot, finely diced

1 ½ tablespoons sherry vinegar

1 ½ teaspoon warm water

1 tablespoon fresh lemon juice

¼ cup extra-virgin olive oil

¼ cup walnut oil

¾ teaspoons honey

¾ teaspoons Dijon mustard

¾ teaspoons whole-grain mustard

¼ teaspoon finely chopped thyme leaves

1 small garlic clove, finely grated

½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper

Directions:

Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes

Whisk in the olive oil and walnut oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.

Cover and refrigerate remaining dressing for up to 1 week.

Makes ¾ cups

TIP

For a crunchy and refreshing green salad, toss Little Gem lettuce (or your favorite baby lettuce), thinly shaved fennel, dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Mound onto plates and serve immediately.