Stir a sauce from all ingredients, add finest shallot brunoise and finely chopped chives according to each leaf salad.
For the honey water: dissolve 1 pinch of honey in 1 tablespoon of hot water.
The nut oil vinaigrette goes very well with a leaf salad with duck liver, with a vegetable salad, with asparagus salad and even with all salads that are served lukewarm.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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