1 Each medium sized Shallot 2 Fluid Ounce Caramelized Honey 1 Fluid Ounce Dijon Mustard 8 Fluid Ounce Apple Cider Vinegar 24 Fluid Ounce Canola Oil 1 Teaspoon Black Peppercorn 2 Teaspoon Salt
1) Caramelize honey until it reaches 158 deg Fahrenheit and begins to darken. Do not burn. When finished, allow honey to chill before next step. 2) Mix chopped shallot, dijon, ACV and (chilled) honey in blender. 3) Once blended, run blender and slowly drizzle oil into mixture to emulsify salad dressing. 4) Season with salt and pepper.