Ingredients:

  • 1/2 cup (120 ml) Dijon mustard
  • 1/4 cup (60 ml) white wine vinegar
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1 tablespoon (15 g) honey or maple syrup for vegan option
  • 1 teaspoon (5 g) sea salt
  • 1/2 teaspoon (2 g) freshly ground black pepper
  • Optional: 1 tablespoon (15 g) minced shallot

Instructions:

  1. Combine mustard and vinegar in a small mixing bowl.
  2. Whisk until well blended.
  3. Slowly drizzle in the olive oil while continuously whisking.
  4. Observe the dressing emulsifying into a smooth consistency.
  5. Add honey (or maple syrup), salt, and pepper.
  6. Whisk until fully incorporated.
  7. Optional: Stir in minced shallot for extra flavor.
  8. Taste and adjust seasoning as needed.
  9. Serve immediately or store in an airtight container in the fridge for up to a week.