Aired September 5, 2014
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon honey
3 sprigs fresh thyme, picked and chopped
1 shallot, minced
Kosher salt and freshly ground pepper
1/4 cup olive oil
In a bowl, whisk together the Dijon mustard, vinegar, honey, thyme, shallot, salt and pepper.
Stream in the olive oil slowly and whisk quickly to emulsify.
Serve with steak and salad.