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
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.
If the olive oil solidifies in the refrigerator, remove it 15 to 30 minutes before serving to warm and liquify. Whisk vinaigrette to combine before serving.
Sugar: 1g
:
Calcium: 2mg
Calories: 166kcal
Carbohydrates: 1g
Fat: 18g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 16mg
Protein: 1g
Saturated Fat: 2g
Sodium: 9mg
Vitamin A: 1IU
Vitamin C: 1mg
