- 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.