If sweet-and-sour Italian agrodolce wanted to dress up like a classic vinaigrette, it’d look a little something like this. Let chopped raisins (any kind you have on hand will do!) and shallot lightly pickle in vinegar; while that’s sitting, make yourself useful by washing lettuce. Whisk the vinegar mixture with Dijon mustard, honey, and olive oil until thick. Adjust to taste—an extra drizzle of honey to pull out the raisins’ sweetness perhaps, or another splash of the seasoned vinegar for a bit more brightness. When it’s perfect, spoon the vinaigrette over a bowl of greens and, if you’d like, adorn your salad with a shower of toasted nuts.
Ingredients
Makes about 1 cup
1
½
¼
2
1
⅓
Preparation
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Step 1
Stir together 1 small shallot, finely chopped, ½ cup raisins (black, red, and/or golden), finely chopped, and ¼ cup white or red wine vinegar in a medium bowl; season with kosher salt. Let sit at room temperature 5–10 minutes.
Step 2
Whisk 2 tsp. Dijon mustard and 1 tsp. honey into shallot mixture to combine; season with freshly ground pepper. Slowly stream in ⅓ cup extra-virgin olive oil, whisking constantly until emulsified. Taste vinaigrette and whisk in more vinegar and/or honey and season with more salt and/or pepper if needed.
Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.