1/4 cup champagne vinegar

2 tablespoons minced shallots (from approximately 1 medium size shallot)

1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil, best quality possible

kosher salt, as desired

freshly ground black pepper, as desired

Method:

1.   In a 4-cup capacity mason jar, add champagne vinegar, shallots, Dijon mustard, olive oil, salt and pepper. Secure the lid and shake until combined and emulsified. Alternatively, this can be done in a medium size mixing bowl slowly whisking the oil in a steady stream until fully emulsified.

2.   Toss with your favorite salad greens and enjoy!

Kitchen Note: Vinaigrette will last up to 3 days at room temperature, but keep in mind the longer it sits, the more “intense” it will taste because of the shallots.