- 5 tablespoons red wine vinegar
- 1 shallot, minced (about 2 tablespoons)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
How to Make It
Combine vinegar and next 4 ingredients in a medium bowl. Slowly whisk in oil until well blended. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.