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!