Meant originally for Salad of Butter Lettuce, Beets, and Broccoli, this is a simple and very versatile dressing. Goes well with earthy foods, or anything bland that needs a little perking up without overwhelming the base food.
INGREDIENTS:
¼ cup white balsamic vinegar
1 teaspoon shallot, minced
½ tablespoon honey mustard or sweet-hot mustard
½ teaspoon fresh thyme leaves, minced
½ teaspoon honey, or to taste (including leaving it out if your mustard is very sweet)
Salt and pepper to taste
¾ cup light flavored olive oil, or grapeseed or sunflower oil*
METHOD:
Put the vinegar into a non-reactive bowl, then add the shallot, thyme, and salt and pepper. Allow flavors to marry 10 minutes.
Add the in the honey. Whisk in the mustard. In a slow steady stream, vigorously whisk in the oil until it is all in. Taste for balance and add honey or mustard as needed, or season more. Refrigerate until ready to use. After a few days the mustard flavor can begin to get harsh, so use sooner rather than later.
Chef’s Notes: * If you will be using the dressing with nuts, try adding a tablespoon of an oil that will match the nut in use. You can find hazelnut, pistachio, almond, pecan, and walnut oil easily. During Fall I would use toasted pumpkinseed oil for a salad with roasted chunks of winter squash with this dressing.
Makes: 1 cup, roughly
Source: Chef Andrew E Cohen
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