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Castelvetrano Olives in Orange Shallot Vinaigrette

• 1 T. shallot, chopped + 2 T. shallot sliced and reserved

• 1 tsp Dijon

• 1 tsp honey

• 2 tsp white balsamic vinegar

• ¼ c orange juice

• 2 T. oil

• Pinch of salt and pepper

• 1 c. castelvaltrano olives, pitted, drained, rinsed and patted dry

  1. In a blender, combine the 1 T. chopped shallot, Dijon, honey, white balsamic vinegar and orange juice. Puree until smooth. When smooth slowly add the oil to make an emulsion. Season with salt and pepper. Pour over the olives and add the sliced shallots and mix well to combine. Let sit for an hour. This is a great snack to have during cocktails or perfect for your next meat and cheese board.