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The dressing will thicken slightly upon refrigeration and will keep for approximately one week

Recipe Shallot Vinaigrette Ingredients 1 large shallot (minced) 2 tablespoons hot water cup white wine vinegar 2 tablespoons finely chopped chives 1 garlic clove (minced) cup extra virgin olive oil 2 teaspoons dijon mustard 2 teaspoons honey 1 teaspoon sea salt or kosher salt teaspoon freshly ground black pepper Instructions In a measuring cup, add the shallots and hot water

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Egg yolk, a secret ingredient, makes this dressing creamier and milder