This crisp, refreshing salad features ingredients available from fall to spring, when leafy greens are out of season. Its bright flavor and color go well with an intensely flavored main course.
- ¼ cup champagne vinegar
- About ½ cup olive oil (to taste)
- About 1 teaspoon Dijon mustard (to taste)
- 1 shallot, minced
- 1 teaspoon honey
- Salt and pepper to taste
Combine all ingredients in jar or other pouring container with tight-fitting lid. Shake well to combine. Store in refrigerator and bring to room temperature before using.