• In a small bowl, whisk together the olive oil, vinegar, grainy mustard, honey, salt, and pepper. Whisk vigorously until it’s well emulsified, 1 to 2 minutes.

  Add the finely chopped shallots. Allow the dressing to rest for a few minutes before using.

Blender method

• Add olive oil, a.c vinegar, shallot, mustard, honey, salt, and pepper to the blender. Blend until smooth and creamy. Allow the dressing rest for a few minutes before serving.
• Can be stored in an airtight container for up to 1 week refrigerated.