What you will need
3 Tbsp Sherry Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Honey
1/4 cup Grapeseed Oil
2 oz. Chopped Walnuts
Salt(Nutritional facts 424 calories, 35.4 g fat, 27.45 g carbohydrates, 2.47 g protein, undefined mg cholesterol, 1968 mg sodium)
How to cook
Gather the ingredients.
Slice off the stem end of the shallot, then slice it in half through the middle of the cut face towards the root end. Place the halves on the newly cut side and slice from above. For a very fine mince, slice with the knife parallel to the board, towards the root tip, several times, without breaking through the root end. Finally, turn the shallot and cut to a fine dice.
Place the minced shallot in a small mixing bowl.
Add the red wine vinegar. Let it sit for a few minutes. This will pickle the shallot a little, improving the texture, and it will give the flavor a chance to crawl out into the vinegar.
Add the dijon.
Add the honey.
Whisk in the grapeseed oil in a thin stream. The dressing should thicken up nicely.
Add the chopped walnuts. If there are any large chunks left, crush them with a wooden spoon.