This is a vinaigrette that we use often to dress our salads and vegetables. You can use some lemon in place of the vinegar for a milder dressing.
1 shallot, finely diced (optional)
1 Tablespoon Dijon mustard
3 Tablespoons white wine vinegar
½ cup olive oil or combination salad and olive oil
Salt and pepper to taste
Combine shallots, mustard and vinegar. Whisk in oil slowly, especially at first.
This makes approximately ¾ cup of vinaigrette and can easily be doubled.