Warm Vinaigrette

Makes about 1 cup

¾cup extra virgin olive oil, divided 1garlic clove 1small shallot, cut into ½-inch pieces 2tablespoons Dijon-style mustard ¼teaspoon kosher or sea salt pinch freshly ground black pepper 3tablespoons champagne vinegar

Nutritional information per serving (1 tablespoon): Calories 94 (96% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 79mg • calc. 1mg • fiber 0g

Put one teaspoon of olive oil into the blender jar and set on Medium for 3 minutes. Once the oil is hot, add the garlic and shallot. Cover and stir to break, up using quick bursts. Once vegetables have softened, turn unit off and add all remaining ingredients through the lid opening, except for the reserved olive oil. Stir to combine. While blending on speed 1, gradually add remaining oil in a slow but steady stream through the lid opening. Let mixture blend an additional 30 seconds after all has been added. Set timer for 2 minutes and temperature on Medium, stirring constantly until dressing is heated through.