• White Wine Vinegar: It gives the dressing its bite. Champagne vinegar is the closest swap and works beautifully.
• Lemon Juice: Fresh is best and add a layer of brightness that vinegar doesn't do alone.
• Country Style Dijon Mustard: It's also labeled "whole grain" or "stone ground" and has little flecks of whole mustard seeds that add texture and a deeper flavor. That said, smooth Dijon works just fine if it's what you have on hand.
• Shallot: Mince the shallot small. You want it to distribute evenly through the dressing rather than land in one big bite. A fine mince takes an extra minute but makes a real difference.
• Honey: Adds the perfect amount of sweetness. You can use a teaspoon of sugar or agave in its place.
• Olive Oil: Use your favorite good quality olive oil that has a great flavor.

Easy Add-Ons:

• Fresh herbs: A tablespoons of finely chopped tarragon, chives, or flat leaf parsley will add freshness and a pop of color.
• Garlic: A slow clove grated in with the shallot will add a little heat.
• Dried Herbs: If you're drizzling this over roasted vegetables or using as a marinade, a small pinch of dried thyme works well.

Storage: