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.

This recipe comes from mom, who poured it on a salad with grilled chicken, hard boiled eggs, and tomatoes. It makes enough to store in the fridge and dress several salads.

Whirl together in a food processor:

1/3 cup wine vinegar
2 T agave (more or less to taste)
2 T honey (optional, if you like it sweeter)
1/4 cup sesame seeds, lightly toasted
2 T poppy seeds
2 T finely chopped onion or shallots
1 t Worcestershire sauce (optional)
1/2 t paprika
1 t salt

Slowly drizzle in 1/2 cup oil (grapeseed, canola, olive).