Shallot Vinaigrette

• 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons finely minced shallots
• 2/3 cup extra-virgin olive oil
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste.
2. Stir in the shallots.
3. Gradually whisk in the oil to make a smooth dressing.
4. Use immediately or store covered, in the refrigerator, for up to a week.

white wine vinegar, mustard, kosher salt, freshly ground black pepper, shallots, extravirgin olive oil, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shallot-vinaigrette-recipe.html (may not work)