- 1/3 cup red wine vinegar
- 1/2 large shallot, minced
- 2/3 cup extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons coarse-grained Dijon mustard
How to Make It
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.