Honey-mustard vinaigrette from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 240) by Samin Nosrat

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Notes about this recipe

  • Luckyme on January 26, 2026

    Very nice vinaigrette that wasn’t too sweet. Macerating the shallots mellows them out nicely.

  • averythingcooks on December 21, 2021

    This was a lovely vinaigrette served over mixed greens beside a rich pasta dish. The full recipe makes a sensible amount ( ie salad for the 2 of us for 2 nights) and it has a great balance of flavours from the shallots, Dijon and honey.

  • Kjohns101 on June 12, 2018

    I love this. Made with dried shallots or without shallots. Very simple but just right amount of sweet, not too sweet. Used on a shrimp chef salad with oranges. Good on butter lettuce and goat cheese salad. Keeps well for 3 to 4 days in fridge.

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