My dear friend Madeline taught me this recipe when we were in college. She learned it from her mother, Peggy. This is the original recipe, but I have made it with garlic instead of shallot, with walnut oil instead of olive oil, I sometimes add fresh lemon juice, and I have tried all different types in vinegar.
- 1 small shallot, finely chopped
- 2-3 TBS good olive oil
- 1 tsp balsamic vinegar
- 1 TBS Dijon mustard
- 2 tsp honey
- salt and pepper to taste
Drizzle it over mixed greens right before serving.