Daphne Oz's Red Wine Shallot Vinaigrette

By YogiRenee

Ingredients

• 1/2 cup Extra-Virgin Olive Oil
• 1/4 cup Red Wine (or Apple Cider) Vinegar
• 2 tablespoons minced Shallot
• 2 teaspoons Dijon Mustard
• 2 teaspoons Raw Honey or Pure Maple Syrup
• 1 tablespoon fresh Lemon juice
• 1/2 teaspoon ground Coriander
• Salt and fresh-cracked Black Pepper

Preparation

Step 1

1/2 cup Extra-Virgin Olive Oil
1/4 cup Red Wine (or Apple Cider) Vinegar
2 tablespoons minced Shallot
2 teaspoons Dijon Mustard
2 teaspoons Raw Honey or Pure Maple Syrup
1 tablespoon fresh Lemon juice
1/2 teaspoon ground Coriander
Salt and fresh-cracked Black Pepper

In a blender or using a whisk, combine all the ingredients and blend until emulsified.

Keep any remaining dressing in the refrigerator in a clean, air-tight glass jar for up to 1 week. I like to save and sanitize (simply boil in hot water for 5 minutes and dry) old mustard or jam jars just for this.