This recipe is an adaptation of the Mayflower Inn’s house specialty—a specialty so special that regulars of the Washington, Connecticut, restaurant have been known to revolt when it’s not on the menu, according to author (and avowed Mayflower regular) Dani Shapiro. The restaurant tops tender Bibb lettuce with blue cheese, fresh tomatoes, and house-frizzled shallots, but we make things easier with store-bought fried shallots or onions, which add the same crucial texture and depth. We love Lars Own crispy onions and Maesri fried shallots.
What you’ll need
Shallow Serving Bowl
$26.99 At Amazon
Whisk
$14 $13 At Amazon
Small Bowl
$13 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Whisk oil, vinegar, mustard, and honey in a small bowl until smooth. Season vinaigrette with salt and pepper.
Step 2
Arrange lettuce and tomatoes in shallow bowls or on plates and drizzle vinaigrette over; season with salt. Top with blue cheese and fried shallots.
Do ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Bring to room temperature and whisk before using.
