MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: House Dressing
 Categories: Vegetables, Herbs
      Yield: 1-1/2 Cups

      1 lg Shallot; very finely diced
      2 tb Aged sherry vinegar;
           - +1 ts,
           - more as needed
      1 tb Water; warm
      1 c  Extra-virgin olive oil
  1 1/2 ts Honey
  1 1/2 ts Dijon mustard
  1 1/2 ts Whole-grain mustard
      2    Thyme sprigs (1/2 ts);
           - washed, leaves picked &
           - fine chopped
      1 cl Garlic; fine grated
      1 ts Kosher salt; more as needed
    1/2 ts Pepper; fresh ground

  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

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

  Cover and refrigerate remaining dressing for up to 1 week.

  TIP: 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" pieces of chives and dressing. Season with salt and freshly
  ground black pepper. Delicately mound onto a serving platter and
  serve immediately.

  Recipe by Samin Nosrat

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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