I created this recipe after tasting Italian chestnut honey. It has a haunting, slightly bitter flavor that might not be for everyone. But for me it was a revelation, not unlike the first time I tasted arugula or an artichoke. Up to that point, honey was honey. But this honey smelled as earthy as a barnyard—I went running through my restaurant having people taste and smell it. In this dressing, I pair it with the rich, nutty flavor of brown butter, which mellows the honey’s sharp edges. Because of the brown butter, this dressing works best with a warm salad. Try it with diced roasted butternut squash; thick slices of grilled onion alongside roasted chicken; or a lightly wilted spinach salad with bacon, apples, and chopped hazelnuts.

Ingredients

　　2 tablespoons butter

　　1 tablespoon finely chopped shallots

　　2 tablespoons apple cider vinegar

　　1 teaspoon chestnut honey

　　1/2 cup olive oil

　　Salt

　　Melt the butter in a small saucepan. Swirl the pan over medium heat until the foam subsides and turns a nutty brown color. Remove from heat; cool. Place the shallots, vinegar, and honey in a medium mixing bowl and whisk to dissolve honey. Whisk in the brown butter and olive oil, and season with salt.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.