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
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons whole-grain mustard
2 thyme sprigs, washed leaves picked and finely chopped (about 1/2
teaspoon)
1 garlic clove, finely grated
1 teaspoon/3 grams kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, 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.
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.