This is adapted Tom Douglas’ BIg Dinners book. He’s a big restaurant guy in Seattle (has about 15 restaurants now) who knows food and doesn’t hold back. This is a delicious dressing that he uses for arugula, radicchio, and maple molasses pecans. It’s also nice on sweet butter lettuce.

INGREDIENTS
1 T minced shallot
4 T sherry or white wine vinegar
1 T honey or raw honey
1 T dijon mustard
1/2 c olive oil

DIRECTIONS
Stir together the shallots, vinegar, honey and mustard until smooth. Whisk in the olive oil. This makes enough for 2 large salads, so I keep the extra in a jar in the fridge.