CHAMPAGNE DRESSING

2 shallots

1 ounce Champagne vinegar

1/2 cup white wine

1 teaspoon Dijon mustard

4 tablespoons honey

2 cups vegetable oil, divided use

Peel and slice shallots and sauté in a pan with 2 tablespoons of vegetable oil until dark brown and caramelized.

Add the Champagne vinegar, wine, mustard and honey and blend together before simmering for five minutes.

Set aside to cool in refrigerator for 20 minutes.

Once cool, transfer into blender and blend until contents are pureed. Adjust blender to slow setting and slowly drizzle vegetable oil into dressing base. It is very important to add the oil slowly to the dressing base otherwise separation may occur.

At this point the dressing should start to attain volume. Once the dressing coats the back of a spoon it is done.

Refrigerate until making the salad.