Champagne Vinaigrette

Add the vinegar, oil, mustard, shallot, garlic, honey, salt, and pepper to a blender. I recommend using a personal-size blender or a blender with a narrow base for the best blending results. (Like the Beast 850 or Vitamix 5200.) 2. Secure the lid and blend until the dressing is smooth, and then adjust any seasoning to taste. You can add 1 tablespoon of water to help thin the texture if needed. 3. Transfer the dressing to an airtight container and store it in the fridge until you're ready to use it. This dressing will keep well in the fridge for up to a week. If the dressing thickens when it's chilled, let it come back to room temperature by setting it on the counter for 30 minutes, or you can run the sealed jar under warm running water, until it's runny in consistency again. It's normal for dressing to separate in the fridge, so shake well before each use. 4. prep15 mins 5. cook0 mins 6. total15 mins