Mustard Vinaigrette with Chervil
Bruce Sherman - North Pond
This recipe is from Bruce Sherman at North Pond Restaurant. North Pond is at 2610 N Cannon Drive, Chicago, Illinois, 773-477-5845.
2 Tbl. Sherry Vinegar
1 tsp. Wildflower Honey
1 Tbl. Dijon Mustard 1 tsp.
Walnut or Hazelnut Oil
2 Tbl. Water 1/4 c. Olive Oil
1/4 c. Sunflower or Canola Oil
1/4 c. Chervil, picked, leaves only (opt.)
Salt & Pepper mesclun
- Whisk together in a small bowl, the vinegar, mustard, water and honey, with a pinch of salt and white pepper.
- Whisk in the walnut or hazelnut oil, followed by the olive and vegetable oils.
- Season to taste with additional salt & pepper, if necessary.
- Chop the picked chervil and toss in the vinaigrette just before dressing mesclun.