Warning: Once you make this vinaigrette, you will want to put it on everything. Use this sweet and savory dressing on a simple salad of arugula, pecans and dried cherries, drizzle it over roasted sweet potatoes or brush it on salmon fillets before grilling.
In a small bowl, combine minced shallot and sherry vinegar and let sit for 10 minutes. Add the dijon mustard, maple syrup, chives, salt and pepper and stir to combine. Slowly whisk in olive oil in a steady stream until dressing is smooth and emulsified.