Slightly Creamier Sunday-Salad Dressing

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

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

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

Taken from cooking.nytimes.com/recipes/1013111 (may not work)