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.