Jar Vinaigrette

• 1 cup olive oil
• 13 cup sherry vinegar
• 1 to 2 teaspoons Dijon mustard
• salt and freshly ground black pepper

1. Combine in a jar.
2. Cover and shake vigorously.
3. store in the refrigerator.

olive oil, sherry vinegar, mustard, salt

Taken from cooking.nytimes.com/recipes/12802 (may not work)