Mustard-Shallot Vinaigrette

1. Combine Vinegar, Mustard, Shallot, Salt, and Pepper

In a glass jar with a tight-fitting lid, combine minced shallot, white wine vinegar, Dijon mustard, salt, and coarsely ground black pepper. Secure the lid and shake well to mix.

2. Emulsify with Olive Oil

Gradually add extra-virgin olive oil in increments, shaking vigorously after each addition to create a smooth and stable emulsion. Continue until all oil is incorporated.

3. Adjust Seasoning

Taste the vinaigrette and adjust the seasoning if necessary. If desired, add more olive oil for a milder flavor.

4. Refrigerate and Serve

Store the vinaigrette in the refrigerator for up to three weeks. Take it out 30 minutes before use to allow the oil to liquefy and flavors to meld. Shake well before dressing the salad.