1/4 cup balsamic vinegar
2 tabelspoons finely minced shallots onions
1 teaspoon Dijon mustard
Salt and pepper
1/3 cup Unflavored Extra Virgin Olive Oil
Combine the vinegar, shallots, mustard, salt and pepper. Drizzle in the olive oil, whisking to create an immulsion.
Vinaigrette can be stored in the refrigerator for up to 1 week. You can use a wide variety of oils and vinegars to come up with your favorite variations.