Makes 2 cups

• 1/3 cup chopped shallots
• ¼ cup honey
• 1 tsp Dijon mustard
• ½ cup red wine vinegar
• ½ cup white wine vinegar
• 1½ cups vegetable oil 
• 1 tbsp kosher salt

In a high-speed blender, combine the shallots, honey, mustard, red wine vinegar and white wine vinegar. Process to purée. With the blender running, add the vegetable oil in a slow, steady stream until fully emulsified and smooth. Season with the salt. Keep covered in the refrigerator for up to a week.