- 1/4 cup minced chives
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 2 teaspoons honey
- Kosher salt and freshly ground pepper
- 4 teaspoons extra-virgin olive oil
- In a small bowl, whisk together all the ingredients except the oil.
- Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.
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