Salad dressing

Makes about 1 cup

1	shallot, chopped
1	teaspoon whole grain mustard
1/4	teaspoon kosher salt
1/8	teaspoon freshly ground black pepper
1/4	cup sherry or wine vinegar or lemon juice
1/2	cup olive oil

1. In a small bowl, combine the shallot, mustard, salt, pepper, and vinegar or lemon juice. Set aside for 10 minutes.

2. Whisk in the olive oil in a slow, steady stream. Taste for seasoning, add more salt, pepper, and oil, if you like. Refrigerate in a sealed container (it will keep for up for several weeks).

3. Before using, let the dressing sit at room temperature. To use: toss enough dressing over salad greens to coat them lightly. Jill Santopietro