Champagne Shallot Vinegrette

Gather.

1/2 cup champagne vinegar
1/2 cup white balsamic vinegar
1 1/2 cup cold pressed olive oil
1 shallot peeled
2 cloves garlic
1 TBS dijon mustard
2 TBS raw honey
1 tsp sea salt
black pepper to taste

Now Do This.

Throw it all in your blender for 30 seconds on high. Adjust flavor w/ more salt/honey or
mustard. Store in a glass jar. Will keep in fridge for a week.

Nutrition Facts

Serving Size: 2 TBS dressing

Calories:
Protein:
Healthy Fat