Shallot Vinaigrette

⅓ cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons minced Red Dog shallots
1 tablespoon lemon juice (from 1 lemon)
1 teaspoon lemon zest (from 1 lemon)
¼ teaspoon sea salt
Freshly cracked black pepper, to taste

Drizzle onto a green salad – we recommend a big bowl of Red Dog green oakleaf lettuce, possibly with a handful of roughly chopped pea shoots mixed in!