This dead simple vinaigrette can dress up any savory salad that’s looking for a little sweetness. I’ve used it a lot to accompany spicy greens, onions, nuts, etc, and most recently in the butter lettuce salad with stewed apples, sorrel, red onion, Gruyere, and toasted walnuts.
Makes 1/2 cup
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon white wine vinegar
1 1/2 tablespoon Dijon mustard
1 tablespoon good honey
1/2 shallot, minced
Assemble ingredients in a bowl and whisk. Adjust salt and pepper to taste.