Ingredients
Scale
Pan sizes, times and temperatures in the method are not scaled.
Method
Whisk the shallot (1), vinegar (45 g3 tbsp), Dijon mustard (1 tbsp), honey (7 g1 tsp), salt (3 g½ tsp) and a few grinds of pepper. Rest 5 minutes to soften the shallot.
Drizzle in the olive oil (110 g½ cup) slowly while whisking, or put everything in a jar and shake hard.
Notes
- Keeps about a week in a jar in the fridge.
- Good with apple, cheddar and greens, fennel salads, butter lettuce, and anything with citrus.