Shallot Vinaigrette

2 tbsp white/red wine vinegar OR fresh lemon juice
salt + freshly ground pepper
1 shallot, minced
1 tsp Dijon mustard
6 tbsp extra virgin olive oil

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

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