We had an amazing dinner with friends last night, and I was trying desperately to come up with a fabulous side dish. In the end (and after a major pastry failure–more later), I settled on a simple salad–mixed greens, dried cranberries, fresh grapes, apples, goat cheese, and topped with my favorite go to home made salad dressing, a Shallot Honey Dressing.
There’s not exact measurements, but the basic methodology is for one pint sized mason jar put in one chopped shallot, 1 tsp salt, pepper to taste, about 1/4 cup honey in the bottom of the jar. Fill 2/3rds full with lemon juice, then top off with olive oil. Shake and serve–it’s great during the summer, but certainly adds a nice balance to heavier dishes in the winter.