Creamy Shallot Vinaigrette

In a personal sized blender, add the olive oil, vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper. Secure the lid and blend until the mixture is smooth, about 60 seconds. 2. If the dressing looks very thick, add a tablespoon of water and blend again. I usually add the water to give it a runnier consistency, but this will vary based on the size of your shallot. Taste the dressing and make any adjustments, if needed. You can add a little extra vinegar for a tangier dressing, or a little more honey for a sweeter flavor. 3. Transfer the dressing to an airtight container with a lid. It's ready to use right away, or you can store it in the fridge for up to 5 days. Don't be surprised if it gets a little spicier with time; the garlic can become more pungent as it sits in the fridge. 4. prep10 mins 5. cook0 mins 6. total10 mins