1/4 c. Dijon mustard
2 T. plus 2 t. honey
2 T. white vinegar
1-1/2 t. kosher salt
2/3 c. olive oil
1/2 c. chopped chives
Pulse the mustard, honey, vinegar, and salt in a blender until combined. With the blend running, add the oil in a slow, steady stream, processing until smooth. Transfer to a bowl; stir in the chives. Serve immediately, or refrigerate in an airtight container up to 2 days.
Use over steamed green beans or boiled baby potatoes.
Makes 1 cup.
Adapted from Real Simple magazine, Apr. 2016, p. 182.
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