Instructions: Saute the shallots in the olive oil until soft but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon juice, honey, and salt and pepper. Store refrigerated up to 2 weeks.

This recipe yields 1 cup of vinaigrette.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.