Honey Pepper Vinaigrette

Here’s a really quick and delicious vinaigrette recipe. I served it over a simple salad of arugula, cherry tomatoes and avocados, but really, anything goes. I reduced the amount of oil in the recipe: I know most vinaigrettes have a ratio of about 1 part vinegar to 3 parts oil, but I usually make vinaigrettes with a ratio closer to 1:1 (or 1:2 at the most). Here, I used about ½ cup instead of 1 cup. I also used a bit less salt and pepper than the recipe called for, but I eyeballed those quantities. I loved this dressing! I put all the ingredients in a glass jar and just shook it together before serving; extra portions kept well in the jar, refrigerated.

¼ cup sherry vinegar
2 Tbsp honey, warmed (5 seconds in the microwave will do it)
1 Tbsp freshly ground black pepper
1 tsp salt
1 shallot, minced
1 clove garlic, minced
½ cup to 1 cup of olive oil
¼ cup finely sliced fresh mint leaves

Combine everything in a jar. Cover with a tight fitting lid and shake vigorously until well combined and creamy. Can be refrigerated for about a week.