Serves 1
Directions
- 1Rinse diced shallot in a fine-mesh sieve under cold water, drain.
- 2Combine shallots with vinegar and warm water in a bowl and let sit for 2 minutes.
- 3Whisk in olive oil, honey, both mustards, thyme, garlic, salt, and pepper.
- 4Adjust vinegar and seasoning to taste.
- 5Toss lettuce, fennel, dill, cilantro, parsley, and chives with the dressing.
- 6Season lightly with salt and pepper.
- 7Mound onto a platter, and serve immediately.
- 8Refrigerate extra dressing up to 1 week.
Ingredients
- 1 large shallot, finely diced
- 2 Tbsp sherry vinegar
- 1 tsp sherry vinegar
- 1 Tbsp warm water
- 1 cup Olive Oil
- 1.5 tsp honey
- 1.5 tsp Dijon
- 1.5 tsp whole-grain mustard
- 0.5 tsp chopped thyme
- 1 garlic clove, grated
- 1 tsp kosher salt
- 0.5 tsp black pepper
- Baby lettuce
- Shaved Fennel
- Dill
- Cilantro
- Parsley
- 1 inch Chives
Equipment
fine-mesh sievebowlwhiskplatter
Tips
- Rinse the shallots before soaking them in vinegar and warm water to turn a punchy dressing into something smoother.
- Adjust vinegar and seasoning to taste.
- Refrigerate extra dressing up to 1 week.
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