Shallot Dressing

• 1 large shallot, minced

• 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed (30g)

• 1 tablespoon warm water

• 1 cup extra-virgin olive oil (210 g)

• 1 ½ teaspoons Dijon mustard (8g)

• 1 ½ teaspoons whole-grain mustard (8g)

• 1 ½ teaspoons honey (optional) (8g)

• 2 sprigs thyme, washed and stripped

• 1 large clove garlic, finely grated

• Salt and freshly ground black pepper

This dressing was printed in the NY Times and is from the restaurant Via Carota. The salad calls for a variety of greens – butter lettuce, romaine heart, Belgian endive, watercress and frisée.

I make it with about 50% more vinegar and mustard. The recipe also calls for rinsing the shallot in cold water in a strainer, but I find that step doesn't really make much difference.