Every salad in France is dressed with this light, tangy, and slightly creamy dressing. I've been obsessed with figuring out how to make it ever since I got back. After testing about half a dozen recipes, I found one that is pretty close to the real deal.
Here it is with my modifications:
3 tablespoons extra-virgin olive oil
2 tablespoons creme fraiche [I use 1.5 tablespoons]
1 tablespoon Champagne vinegar [red wine vinegar also works]
1 tablespoon minced shallot [use 1/2 tablespoon very finely minced or you can even eliminate]
1/2 teaspoon honey
2 teaspoons Dijon mustard [I like Maille original dijon]
salt and pepper to taste
Stir all ingredients together. [I put everything in an empty Bonne Maman jar and shake vigorously]
Taste and adjust seasonings to your preference.
Makes 4-6 servings.
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