Yield: about 2 cups
½ cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, peeled and minced
2 small shallots, peeled and minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup olive oil
Whisk together first 7 ingredients (vinegar through pepper) in a large bowl until blended. Gradually whisk in olive oil, blending well.
Vinaigrette can be used immediately or refrigerated in an airtight container for up to 1 week.