Basic Sunday-Salad Dressing

• 2 tablespoons lemon juice
• 1 teaspoon red-wine vinegar
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 13 cup extra-virgin olive oil
• Kosher salt
• freshly ground black pepper

1. Combine the lemon juice, vinegar, shallot and mustard in a small bowl.
2. Slowly whisk in the olive oil until the dressing emulsifies.
3. Add salt and pepper to taste.
4. Whisk again before dressing salad.

lemon juice, redwine vinegar, shallot, mustard, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013113 (may not work)