Mustard-Balsamic Vinaigrette

• 14 cup olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 12 small shallot, finely grated
• 1 teaspoon fresh tarragon, minced
• 14 teaspoon table salt
• 18 teaspoon ground black pepper

1. Whisk all ingredients in small nonreactive bowl until blended and creamy.
2. Alternatively, combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy.
3. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.
4. ).

olive oil, balsamic vinegar, mustard, shallot, fresh tarragon, salt, ground black pepper

Taken from www.food.com/recipe/mustard-balsamic-vinaigrette-440265 (may not work)