Categories: Sonoma

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon shallot, finely chopped
• 1 1/2 teaspoons Dijon-style mustard
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. In a small bowl, combine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Whisk in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.

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