Chris Sussmann

Ingredients

Yield:1½ cups

• 1 large shallot, very finely diced
• 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed
• 1 tablespoon warm water
• 1 cup extra-virgin olive oil
• 1½ teaspoons honey
• 1½ teaspoons Dijon mustard
• 1½ teaspoons whole-grain mustard
• 2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)
• 1 garlic clove, finely grated
• 1 teaspoon kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper

Preparation

1. Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes

2. Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.

3. To make a crunchy and refreshing green salad, toss Little Gem lettuce (or your favorite variety of baby lettuce), thinly shaved fennel, tender dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Delicately mound onto a serving platter and serve immediately.

NY Times Cooking