- 3 tablespoons finely grated shallots
- 2 tablespoons white balsamic vinegar
- Juice of 1 lemon
- 3 tablespoons honey
- 2 rounded tablespoons Dijon mustard
- 1 to 2 tablespoons finely chopped mixed fresh herbs (we used thyme and parsley)
- 1/3 cup EVOO
In a bowl, sprinkle the shallots with some salt. Add the vinegar and lemon juice and let sit for a couple of minutes. The flavor of the shallot bleeds out with the salt and you end up with all this really flavorful juice in the dressing.
Add the honey, mustard, and herbs. Whisk together and while whisking, drizzle in the EVOO (the First Lady helped out here: she drizzled and I whisked).