Shallot Champagne Vinaigrette

• 1 large shallot, minced

• 3 Tbsp. champagne vinegar

• 3 heaping tsp. Dijon mustard

• 2 tsp. salt

• 1 cup extra-virgin olive oil, more to taste

  Combine shallot, vinegar and mustard in a blender. With the blender running, add olive oil 1/3 cup at a time, until thick and smooth and emulsified. This will keep well in the refrigerator for up to 3 weeks.