Preparation

1. In a medium size bowl, combine shallot, vinegar, mustard, salt, and honey. Whisk to dissolve the honey and salt. Gradually add oil in a slow stream, while whisking to combine all of the flavors. Use immediately or cover and refrigerate up to 3 weeks.
2. Olive oil will solidify slightly when refrigerated but will become fluid again if left at room temperature for about 10 minutes. Shake or whisk again before adding to salad.
3. This dressing works well on greens and almost all vegetable salads and slaws, as well as bean or grain-based salads. It is great with cooked vegetables too - like asparagus, artichokes, beets, bell peppers, broccoli, cabbage, cauliflower, spinach, kale, leeks, potatoes and more. Feel free to experiment with your favorite vinegars...red or white wine vinegar, balsamic vinegar, raspberry vinegar, sherry vinegar, apple cider vinegar...the list goes on! Also you can use lemon or lime juice for a citrus vinaigrette. Add your favorite herbs or spices to change the flavor profile....add a bit of finely chopped garlic, oregano and parsley for a Greek salad, or add cumin and chili powder to a lime vinaigrette for a Southwest flair. Have fun experimenting and enjoy lots of deliciously dressed vegetables, whole grains and legumes!