Honey Truffle Vinaigrette
Anthony Spine, Culinary Dean of Cook Academy at The Essex
1 teaspoon shallot, finely minced
1 teaspoon Dijon mustard
1-2 tablespoons honey
1/2 cup champagne vinegar
1/2 cup olive oil
1/4 cup truffle oil
Salt and pepper, to taste
Add shallot, Dijon, honey, and vinegar to bowl and combine.
Slowly drizzle in olive oil, then truffle oil.
Season, to taste, with salt and pepper.