White Balsamic Vinaigrette
1 tablespoon shallots
3 ounces white balsamic
2 tablespoons Dijon mustard
1 tablespoon clover honey
6 ounces olive oil
1 teapsoon kosher salt
Pinch black pepper
Preparation:
In a food processor, puree the shallots. Add the Dijon and honey and puree again. Slowly drizzle in the oil while the food processor is running to emulsify the dressing. Season to taste and serve.
