Vinegrette

Ingredients1 small shallot, minced (about 2 tablespoons)

1 small clove garlic, minced (about 1/2 teaspoon)

2 teaspoons Dijon mustard

3 tablespoons white wine vinegar

1 tablespoon water

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

DirectionsCombine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.