Shallot Vinaigrette

French Salad Dressing

2 TB white or red wine vinegar or fresh lemon juice
Salt and freshly ground pepper
1 Shallot, very finely diced
1 tsp Dijon mustard
6 TB best olive oil

Put finely diced shallot in a bowl with the vinegar and salt. Let mixture stand for 10 minutes. Add mustard and whisk in olive oil. Keeps for a few days if kept refrigerated in a glass jar.

This dressing is delicious on green beans. Blanch 1 pound of tender green beans and add 1 TB tarragon (optional) and 1 clove of minced garlic to the above recipe.