Basic Vinaigrette

• 1/2 cup extra virgin olive oil
• 3 tablespoons or more good wine vinegar
• Salt
• freshly ground black pepper
• 1 large shallot, cut into chunks (optional)

1. Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds.
2. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
3. Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing.
4. Taste, adjust seasoning and serve.
5. (This will keep, refrigerated, for a few days.)

extra virgin olive oil, wine vinegar, salt, freshly ground black pepper, shallot

Taken from cooking.nytimes.com/recipes/1012691 (may not work)