Balsamic Vinaigrette

¼ cup balsamic vinegar

1 tablespoon Dijon mustard

6 tablespoons extra-virgin olive oil

2 tablespoons minced shallot, optional

Salt and pepper to taste

Combine vinegar and mustard in a bowl. Slowly whisk in oil. Add shallot, if using, and salt and pepper to taste. If not using immediately, cover and refrigerate up to five days.

Makes about ¾ cup.