Recipe courtesy of Michael Lomonaco

Mustard Shallot Vinaigrette

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  • Level: Easy
  • Yield: 1 cup
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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. 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.;