White Balsamic-Shallot Vinaigrette
1/2 cup white balsamic vinegar
1/2 cup good quality extra virgin olive oil
1 tsp. Dijon mustard
1 shallot, finely minced
sea salt, to taste (the vinaigrette benefits from a good amount 1/4 to 1/2 tsp.)
fresh ground pepper, to taste
Place the mustard in a small bowl and whisk in the vinegar. While vigorously whisking, slowly add the olive oil. Add the shallot and sea salt and freshly ground black pepper.
Makes about 1 cup dressing. Store in the fridge for about a week.