Ingredients:

  • 4 Tbsp (60 ml) Champagne Vinegar
  • 1 tsp (5 ml) Dijon Mustard
  • 1 small Shallot, finely minced (brunoise)
  • 1/2 tsp (2.5 ml) Runny Honey or Maple Syrup
  • 1/2 cup (120 ml) Mild Extra Virgin Olive Oil or grapeseed oil
  • 1/4 tsp Fine Sea Salt, plus more to taste
  • Pinch White Pepper
  • 1 Tbsp (15 ml) Fresh Chives, finely snipped

Instructions:

  1. Prep Aromatics: Finely mince the shallot. Snip the fresh chives and set aside. Ensure all ingredients are at cool room temperature for optimal emulsification.
  2. Combine Acid Components: In a small mixing bowl, combine the Champagne vinegar, Dijon mustard, minced shallot, and honey (or maple syrup).
  3. Marinate (Optional but Recommended): Let this mixture sit for 5–10 minutes. This softens the bite of the raw shallot and allows the Dijon to fully dissolve into the vinegar.
  4. Season the Base: Whisk in the salt and white pepper until dissolved.
  5. Drizzle the Oil: Begin whisking the vinegar mixture vigorously and continuously. While whisking, slowly drizzle the olive oil into the bowl in a thin, steady stream. Whisk hard and continuously while introducing the fat slowly.
  6. Check for Emulsion: Continue whisking until the mixture thickens slightly and changes from two separated liquids to one homogenous, opaque, slightly creamy consistency. This is the stable emulsion.
  7. Finish: Stir in the snipped fresh chives.
  8. Taste Test: Dip a clean lettuce leaf into the dressing and taste. Adjust seasoning: add another tiny dash of honey if too sharp, or a small pinch more salt/acid if too bland.
  9. Serve or Store: Use immediately, or transfer to an airtight container and refrigerate. If separation occurs during storage, give it a vigorous shake or quick whisk before serving.