Basil Vinaigrette

1 small shallot, peeled and quartered
½ cup loosely packed fresh basil leaves
¼ cup olive oil
3 tablespoons red-wine vinegar
2 teaspoons honey or agave syrup
2 teaspoons Dijon mustard
½ teaspoon ground pepper
¼ teaspoon salt

Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.

To make ahead: Refrigerate for up to 5 days. The vinaigrette will discolor, but will remain flavorful.

Makes 6 servings
Serving size: 2 tablespoons
Per serving: 96 calories; 9 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 4 mcg folate; 0 cholesterol; 2 g sugars