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Ingredients 1 small shallot (or one lobe of a large), peeled, cored and quartered 1/3 cup extra-virgin olive oil 1/4 cup cider vinegar 2 teaspooons Dijon mustard 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Instructions Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds
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