Ingredients

• 3 tablespoons Sherry vinegar
• 2 tablespoons plus 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon honey
• 2 tablespoons water
• 1 tablespoon olive oil
• freshly ground black pepper to taste

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Instructions

1. In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.