Yield
Scant 2/3 cup (recipe can be doubled)
Victor Protasio; Food Styling: Torie Cox; Prop Styling: Claire Spollen

How to Make It

Whisk together vinegar, mustard, and honey in a bowl until combined. Slowly drizzle in oil, whisking constantly and vigorously. Whisk in shallot. Taste and season with salt and pepper. Serve or, for better flavor, place in a jar, seal, and let stand at room temperature for 1 hour or up to several hours to allow flavors to meld and shallot to mellow (shake jar a few times while vinaigrette stands). Just before serving, shake jar vigorously to mix.

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