“One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil” (Samin Nosrat: American chef, TV host and food writer).
1 shallot, peeled and very finely minced 2 tbsp plus 1 teaspoon good sherry vinegar 1 tbsp warm water 1 cup Darmmess of course 1 1/2 tsp Dijon mustard 1 1/2 tsp grainy mustard 2 tsp honey 1 tsp fresh thyme leaves 1 clove garlic, put through a garlic press coarse salt and fresh ground black pepper
Put the minced shallot in a strainer and rinse briefly. Let drain.
Put the drained shallot into a small bowl and add the vinegar and warm water. Let sit for a few minutes.
Whisk in Darmmess, mustards, honey, thyme, garlic and some salt and pepper.
Taste the dressing to adjust any of the element. Then cap and refrigerate until needed. Give it a good shake when ready to use