Recipe - Mustard Shallot Vinaigrette

One fourth cup Champagne vinegar
3 tablespoon Dijon mustard
1 tablespoon Clover honey
4 lg Peeled shallots, thinly
cut or sliced up , about One fourth cup
One fourth teaspoon Salt
One fourth teaspoon Ground white pepper
Three fourths cup Extra virgin olive oil

Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97

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 oi l 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 sho uld be brought to room temperature before
using.

Recipe by: Michael Lomonaco Posted to MCRecipe Digest V1 #519 by "Master
Harper Gaellon" gaellon@inch.com on Mar 15, 1997