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Recipe: Mustard Shallot Vinaigrette (Not Newman's)

Salads - Salad Dressings
This recipe will need some tweaking. Good luck!

MUSTARD SHALLOT VINAIGRETTE
Source: Michaels Place; Michael Lomonaco

1/4 cup champagne vinegar
4 large peeled shallots, thinly sliced
3 tablespoons Dijon mustard
1 tablespoon clover honey
1/4 teaspoon salt
1/4 teaspoon freshly-ground white pepper
3/4 cup extra-virgin olive oil

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

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.

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