Mustard Shallot Vinaigrette

1. 1

   In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped.

2. 2

   With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture.

3. 3

   The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.