Red Wine Vinaigrette

1 cup cabernet vinegar

2 Tbsp honey
1 Tbsp dijon mustard
8 oz tomato guts
2 oz chopped shallot
½ oz garlic
2 Tbsp salt
½ tsp black pepper
3 cups grapeseed oil
1 cup olive oil

1. In blender, thoroughly combine all ingredients minus oils.

2. With motor running, slowly drizzle in oils until emulsified.