Crush all solid dry ingredients with mortar and pestle. Black Indian mustard seeds on the left, black Zanzibar peppercorns on the right, hardneck California garlic cloves in center.

Shake warm water and honey in jar, add vinegar and oil. Mince shallots, rinse, put in jar. Add all other ingredients and shake till emulsified. Buy or make Dijon mustard.

Pour in small salad dressing bottle. Shake before use. As this dressing mellows over time, add a Tbs of sherry vinegar. Good for a few months in fridge.

You can also make seafood dressing with these ingredients.