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.