Ingredients

• 2 tablespoons finely chopped shallots
• 2 tablespoons red- or white-wine vinegar
• 1/4 teaspoon fine sea salt, or to taste
• 2 teaspoons Dijon mustard
• 4 to 6 tablespoons extra-virgin olive oil
• Freshly ground black pepper to taste

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Instructions

1. In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.