1 tablespoon balsamic vinegar

½ shallot, minced

1 ½ teaspoons Dijon mustard

Salt and freshly ground pepper

3 to 4 tablespoons extra virgin olive oil

To make the vinaigrette, whisk together the vinegar, shallot, mustard, salt and pepper in a small bowl until dissolved. Gradually whisk in the olive oil and continue to whisk until fully emulsified. Taste and adjust the seasoning.

Serve with Roasted Beet and Goat Cheese Salad.