This “fancier” version comes from Strippaggio, the olive oil and vinegar store at Emory Point.
1 shallot, peeled and finely diced 2 tablespoons red wine vinegar Salt and pepper 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon honey 1/2 teaspoon fresh thyme leaves
In a small bowl, cover shallot with vinegar and sprinkle with salt. Let sit 20 minutes. Then whisk in olive oil, mustard, honey and thyme. Season to taste.