Basic Vinaigrette

adapted by There's Always Thyme to Cook

1/2 cup extra virgin olive oil

4 -5 tablespoons or more good vinegar -- wine, sherry, rice, balsamic, fruit, etc.

salt and freshly ground black pepper to taste

1 heaping teaspoon Dijon mustard

1 large shallot, peeled and finely chopped

Put all ingredients in a glass jar with a lid. Tighten lid and shake until combined and emulsified!