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1 large shallot, minced
2 tablespoons + 1 teaspoon sherry vinegar (or more to taste)
1 tablespoon warm water
1 cup extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons honey (optional)
2 springs thyme, washed and stripped
1 large clove garlic, finely grated
Salt & freshly ground pepper (to taste)
Mix all the ingredients well. (This makes a lot of dressing...but
it keeps well in the fridge, so you can mix up a batch and then
use it as needed.)
Oh...and don't forget to make a salad to go underneath it.
Source: West Village restaurant Via Carota, via the New
York Times
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