Apple Cider Vinegar Salad Dressing

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This is tasty. I used my magic bullet to make it.

Ingredients
  • 1 small shallot (or one lobe of a large), peeled, cored and quartered
  • 1/3 cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 2 teaspooons Dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Instructions
  1. Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.

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