Constance's White Wine Vinaigrette
4-6 Tablespoons good Oil ( I use avocado oil because I find Olive oil is too over powering) I like it tarter than the average consumer so adjust the oil to vinegar ratio based on your preferences.
2-4 Tablespoons White Balsamic Vinaigrette I also add a dash of apple cider vinegar
1-2 Tablespoons white wine or rosé (you can reduce the amount of vinegar to adjust of this if you decide to add)
1 Tablespoon Dijon Mustard
1-2 Teaspoons Lemon Juice
1 Teaspoon Local or Raw Honey
1/2 Tablespoon minced shallot
pinch of kosher salt
fresh ground pepper to taste, which for me mean A LOT
Combine all ingredients in a small bowl. Use a wire whisk or fork to combine. Build your salad on top and use a big spoon to combine evenly. Serve! You can in crease the recipe if you wish to make extra. It keeps very well in the fridge for 1-2 weeks.