Warming the honey helps it to blend with the other ingredients. You can do this for a few seconds on low in a microwave or in a pan over a low flame on the stove. You want the honey to be thin and warm to the touch, not hot.
Honey Pepper Vinaigrette
makes about 1-1/2 cups
1/4 cup sherry vinegar
2 tablespoons honey, warmed
1 tablespoon freshly ground black pepper
1 teaspoon salt
1 shallot, minced
1 clove garlic, minced
1 cup of olive oil
1/4 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.
Related: Easy Jam Jar Salad Dressings
(Image: Dana Velden)