Sanitize all equipment, surfaces, and utensils in the preparation of this recipe.
In a standing blender add vinegar, honey, dijon mustard, s&p and blend on medium- high speed.
While blending gradually add in EVOO to emulsify with the vinegar mixture.
Once emulsified, add in shallots and pulse mixture to finely chop shallots.
Transfer to an appropriate storage container, follow labeling procedures, and store refrigerated.
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