Source: New York Times Cooking, Samin Nosrat
- 1 large shallot, minced
- 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
- 1 tablespoon warm water
- 1 cup extra-virgin olive oil
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons whole-grain mustard
- 1 ½ teaspoons honey (optional)
- 2 sprigs thyme, washed and stripped
- 1 large clove garlic, finely grated
- Salt and freshly ground black pepper
- Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
- To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately. Cover and refrigerate remaining dressing for up to 3 days.