Shallot Vinaigrette

Shallots really bump up the flavor quotient in most things. In vinaigrette they really shine. In this version, they are pulsed in a food processor, so they become super mellow and a sweet top note to the lemon. The food processor breaks them down so you are getting their essence but not full pieces, which can often be a little intense. Could not be easier.

In the bowl of a food processor add 1 medium sized shallot, chopped up a bit. A 1/4 of a cup of freshly squeezed lemon juice. 3/4 of a cup of extra virgin olive oil. 1 tablespoon of Dijon mustard. 1 tablespoon of honey. Plus a really healthy pinch of pepper and twice that of salt. Lid on. Pulse. Pulse some more. The shallot should be completely broken down and fully incorporated in the liquids. Have a taste and add more salt & pepper if you think it needs it. Done. Enjoy with whatever greens you like best. The remainder is fab stored in the fridge for your next salad. Add a sprinkling of Parmesan to it the second usage for a little added twist.