¼ cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2-3 teaspoons dijon mustard
1 teaspoon salt
Freshly ground black pepper
2 tablespoons Supreme Cuts Peeled Shallots
2/3 cup extra-virgin oil
In small mixing bowl whisk together the vinegar, mustard, salt, and pepper. Stir in shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered in refrigerator for up to a week.