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.
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