Honey-Lemon Vinaigrette

• ⅓ cup olive oil
• 2 tablespoons minced shallots
• ½ cup

In a sauté pan, heat the olive oil and sauté the shallots until soft but not brown. Set aside in a medium bowl to cool. Whisk in the lemon juice, honey, and salt and pepper to taste. Store, covered, in the refrigerator for up to 1 week.