Ingredients

This takes five minutes and a blender. It doesn’t get easier than that!

2 TBSP white wine - I used Sauvignon Blanc

2 TBSP lemon juice

1/2 tsp. honey

1/2 tsp. coarse ground Dijon mustard

1 TBSP shallot, minced

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp.ground black pepper

1/4c extra-virgin olive oil

Preparation

  1. Place all ingredients, except olive oil into a blender and puree until well blended and consistency is smooth.

  2. Keep blender running and gradually add the olive oil to blend thoroughly.

  3. Season to taste and serve immediately over a salad or chill for later.