¾ cup extra-virgin olive oil
¼ cup chopped Red Dog chives
1 tablespoon honey
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
½ teaspoon salt
½ teaspoon freshly ground pepper

Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week.