If sweet-and-sour Italian agrodolce wanted to dress up like a classic vinaigrette, it’d look a little something like this. Let chopped raisins (any kind you have on hand will do!) and shallot lightly pickle in vinegar; while that’s sitting, make yourself useful by washing lettuce. Whisk the vinegar mixture with Dijon mustard, honey, and olive oil until thick. Adjust to taste—an extra drizzle of honey to pull out the raisins’ sweetness perhaps, or another splash of the seasoned vinegar for a bit more brightness. When it’s perfect, spoon the vinaigrette over a bowl of greens and, if you’d like, adorn your salad with a shower of toasted nuts.
