Instructions

• Measure the ingredients: 3 tablespoons raspberry vinegar, 6 tablespoons vegetable oil, 3 tablespoons honey, 1 teaspoon Dijon mustard, 2 tablespoons finely minced shallot (from one shallot), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
• Method A — jar (easier, less cleanup): Add the raspberry vinegar, honey, Dijon mustard, minced shallot, salt, and pepper to a small sealable container. Add the vegetable oil on top, seal the container, and shake vigorously until the dressing is uniformly emulsified and the honey is fully incorporated. If honey sticks to the bottom, open the jar, scrape the bottom with a spoon, reseal, and shake again.
• Method B — bowl and whisk: Put the raspberry vinegar, honey, Dijon mustard, minced shallot, salt, and pepper in a medium bowl. Whisk until the honey begins to dissolve. While whisking constantly, slowly drizzle in the vegetable oil in a thin, steady stream until the dressing is fully emulsified.
• Check the dressing for even texture and that all ingredients are incorporated. If any honey remains on the bottom, stir or whisk to dissolve it.
• Transfer the vinaigrette to a serving container or use immediately. Store covered in the refrigerator if not using right away.