From Frank Stitt’s Southern Table. A great cookbook, if you can find it.
Makes 1 cup.
2 tsp sherry vinegar
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
1 tbs honey
½ tsp chopped parsley
2 chives, finely sliced
Kosher salt and ground pepper to taste
¾ cut olive oil
In a medium bowl, combine the vinegar, lemon juice, mustard, honey, herbs, and salt and pepper. Slowly whisk in the oil. Taste and adjust the seasoning. Will keep for 5 days or so.
NOTE: So you don’t have sherry vinegar. Substitutes in order of preference are. Rice vinegar, champagne vinegar, white and then red vinegar. Real sherry vinegar comes from Spain and it a bit hard to find.