Prep: 10 minutes
Makes: About 2 1/2 cups
1/2 cup chopped shallots
1/2 cup (lightly packed) fresh dill
1/4 cup honey mustard
2 Tbsp. white-wine vinegar
2 Tbsp. sugar
1 clove garlic, finely chopped
1/4 tsp. kosher salt
1/2 cup olive oil
1/2 cup canola (or other mild) oil
Chop: Peel cucumber. Halve it the long way. Use a small spoon to scrape out seeds; discard seeds. Chop cucumber into chunks.
Swirl: Pile all ingredients except oils into the blender or food processor. Pulse a few times. Swirl smooth. With machine running, slowly pour in oil until vinaigrette is thickened and glossy.
Serve: Nice over a simple salad of sliced Boston lettuce, chopped tomato, cucumber and avocado. OK, maybe some crumbled bacon too.
Store: Pour into a glass jar. Seal and chill.
Provenance: Inspired by Cafe Hon in Baltimore.