From Recipe by Dawn Perry

1 small Shallot, chopped
3/4 cup Olive Oil
1/4 cup fresh Lemon Juice
2 tsp Dijon Mustard
1 tsp Honey
Salt and freshly ground Pepper

Puree shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.