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Shallot Vinaigrette Dressing

This vinaigrette dressing pairs well with my peach and arugula salad.   A shallot (see picture) is relative of the onion, with a sweeter milder flavor.  Shallots can be stored in a cool dry place for up to six months.

1/4 cup shallots, minced
2 Tablespoons seasoned rice wine vinegar
1 Tablespoon Dijon Mustard
1/3 cup olive oil
salt and pepper to taste

Whisk together shallot, vinegar and mustard until well combined.  Slowly whisk in oil until combined.  Season with salt and pepper to taste.

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