1 cup of cold-pressed, extra virgin olive oil
1/4 cup of Fire Cider (Apple Cider Vinegar works well too)
1/4 cup of raw honey
2 tablespoons of good quality Dijon mustard
2 garlic cloves minced
1 shallot minced
Combine all ingredients and whisk in a bowl or blend in food processor. Dressing keeps well in refrigerator in a sealed container up to three days.