Peel the garlic and shallots and roughly chop. Add the shallots and garlic to a food processor and pulse until finely minced. Add the honey, lemon juice, balsamic vinegar, red wine vinegar, salt and pepper. Puree for a minute or two. Then add the oil and puree again. Taste the dressing to see if there is enough seasoning and sweetness for your liking. Adjust if necessary.
This dressing can be stored in an airtight container for at least a week in the refrigerator.
- 1 garlic clove
- 3 tbsp shallots
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1 tbsp balsamic vinegar
- 1/4 cup red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup olive oil
