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
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.;
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