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Ingredients 1 small shallot (or one lobe of a large), peeled, cored and quartered 1/3 cup extra-virgin olive oil 1/4 cup cider vinegar 2 teaspooons Dijon mustard 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Instructions Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds
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Jenna Ortega Jenna Ortega literally brought the art of tailoring to life with her Met Gala look
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Seal the bag or cover the container and marinate in the refrigerator for at least 4 hours
Flexible Soles The sole material should bend naturally as your feet do
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