Ingredients
⅓ cup champagne vinegar
1 tsp dijon mustard
1 tsp honey
1 small shallot, coarsely chopped
⅔ cup extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
Preparation
Put vinegar, mustard, honey, and shallot in a blender pitcher. Blend until smooth, scraping down sides with a rubber spatula as necessary.
With blender running, add olive oil in a steady stream; blend until just emulsified. Season to taste with salt and pepper, blending to combine.
Transfer to serving pitcher and refrigerate until ready to serve.
