Shallot Vinaigrette

Yield: 1/3 cup

1/4 cup olive oil, divided

1 shallot, finely chopped

zest and juice of 1 lemon

2 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey

pinch red pepper flakes

salt and pepper

1. In a small skillet, heat one tablespoon of olive oil over medium heat. When hot add the shallot and cook until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.

2. In a small container with a lid, combine the rest of the olive oil with the remaining ingredients. Add the cooled shallots. Shake vigorously to combine.

3. Store in airtight container in fridge for up to 5 days.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/