¼ cup + 2 tablespoons white wine vinegar, best quality such as Pompeian Gourmet
¾ cup extra-virgin olive oil
Scant 1 teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons honey
Directions
In a food processor fitted with the steel blade, combine all of the ingredients. Process until smooth and bright green. Store the vinaigrette in the refrigerator for up to 5 days; shake to re-emulsify before using.