Sherry Vinegar Vinaigrette

• 2 tablespoons Dijon-style mustard
• 1 tablespoon finely chopped shallots
• 1/2 teaspoon finely minced garlic
• 3/4 cup peanut, corn or vegetable oil
• 1/4 cup vinegar, preferably sherry-wine vinegar
• Salt to taste if desired
• 1 teaspoon freshly ground black pepper

1. Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
2. Alternately beat in the remaining oil and the vinegar.
3. Add salt and pepper.
4. When finished the dressing should be thoroughly homogenized.

mustard, shallots, garlic, peanut, vinegar, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2117 (may not work)