You know you’re in a great space when the simple, fresh, and fragrant flavors of whatever you’re consuming simply make you swoon – simple but over-the-top.
THEN, you ask for the recipe and are escorted to the kitchen for not only the recipe but a full-on demonstration.

Yes, that happens – not to me, but to one of the loves of my life.

Exquisite, amazing.
Enjoy all the flavors, aromas, and visuals.

Serve over simple butter lettuce.

Indulge.

Chestnut Honey Vinaigrette.

Light, dreamy, refreshing.
Nutty and bright, honey from the chestnut tree.

Chestnut Honey Vinaigrette

_{Adapted from Ryutaro Kobayashi – Drei Berge Hotel Mürren}

1/4 cup Dijon mustard
3 Tbs. red wine vinegar
1/2 cup sunflower oil
3 Tbs. high-quality olive oil
1 Tbs. + 1 tsp. chestnut honey
pinch of sea salt and pepper

In a medium bowl, whisk together the mustard, vinegar, and honey until smooth. Season with salt and whisk until dissolved.

Add the olive oil, just a little at a time, and emulsify. Add the sunflower oil, whisking while drizzling, and continue to whisk until smooth.

Season with a few full-grinder rounds of pepper.

Whisk until smooth and dreamy.

Store for up to one month in the refrigerator.