Mustard Shallot Vinaigrette

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

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

champagne vinegar, mustard, honey, shallots, salt, ground white pepper, extra virgin olive oil

Taken from www.foodnetwork.com/recipes/mustard-shallot-vinaigrette-recipe2.html (may not work)