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2 tbsp Minced Shallots

1 tsp Dijon Mustard

½ cup Balsamic Vinegar

¼ cup Apple Cider Vinegar

1 ½ cup Olive Oil

1 tsp Dark Brown Sugar

¼ tsp Kosher Salt

½ tsp Cracked Black Pepper

1/3 cup Clover Honey

1/3 lb Diced, cooked Pancetta

In mixing bowl, add shallots, Dijon mustard, balsamic and cider vinegars and mix well. Slowly add the olive oil while whisking until mixed well. When oil has been emulsified, fold in dark brown sugar, kosher salt, cracked black pepper, honey and pancetta and fold into mixture.

Makes about 3.5 cups


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