Honey Mustard Vinaigrette

1          small lemon

1          small shallot (about 2 ounces), peeled and halved

3          tablespoons honey

1          tablespoon Dijon-style mustard

¼         cup white wine vinegar

1          teaspoon kosher salt

½         teaspoon freshly ground black pepper

1          cup extra virgin olive oil

Nutritional information per serving (2 tablespoons):

Calories 136 (88% from fat) • carb. 4g • pro. 0g • fat 14g • sat. fat 2g

• chol. 0mg • sod. 156mg • calc. 1mg • fiber 0g

1.
With a vegetable peeler, remove the zest of the lemon, being very careful not to include any of the bitter white pith. Put lemon peel into the blender jar.

2.
Juice the peeled lemon. Add juice to the blender along with the remaining ingredients, in the order listed. Secure lid.

3.
Select High and blend until fully mixed and emulsified, about 1 minute.

4.
Taste and adjust seasoning as desired. If not using right away, store in the refrigerator in an airtight container for up to 1 week.