NOTE: Marcona almonds can be found in many specialty
food shops. Regular almonds can be used in their place.
MAKES ABOUT ½ CUP
2 tablespoons white wine vinegar
1 tablespoon honey
¼ cup toasted Marcona almonds
1 small shallot, finely minced (about 1 tablespoon)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the vinegar, honey, almonds, and shallots in a
small bowl. Whisking constantly, slowly drizzle in the olive
oil. The dressing should emulsify and thicken significantly.
Season to taste with salt and pepper. The dressing will keep
in a sealed container in the fridge for up to 2 weeks; shake
vigorously before using.