This is a great addition to a pasta salad.
1/4 cup Champagne vinegar
1/4 cup fresh lemon juice
1 shallot, minced
1 tablespoon stone-ground Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
In a small bowl, combine vinegar, lemon juice, and shallot; let stand for 15 minutes. Whisk in mustard, honey, salt, and pepper. Gradually whisk in oil until mixture is combined.Use immediately, or cover and refrigerate for up to 3 days.
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