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1 cup Epicurean Lemon Extra Virgin Olive Oil
1/4 cup Epicurean White Balsamic Vinegar
2 Tablespoons Honey
3 Tablespoons shallots, finely diced (optional)
2 Tablespoons roasted garlic (optional)
Epicurean Pink Himalayan Sea Salt and freshly ground black pepper to taste

Combine Epicurean White Balsamic Vinegar, shallots, roasted garlic and honey in a blender until well blended. Slowly add the Epicurean Lemon Extra Virgin Olive Oil, and blend until thickened. Season to taste with Epicurean Pink Himalayan Sea Salt and pepper.