Sherry Vinegar, Dijon, and Shallots

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Combine sherry vinegar, extra-virgin olive oil, roasted pumpkin seed oil, honey, and Dijon mustard and pulse in blender on low until well-combined.

Transfer to an airtight jar and add minced shallot, leaves from sprigs of thyme, and salt and black pepper.

Remove from fridge 20 minutes before serving and give it a few quick shakes once the chill wears off and oil reliquaries.


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