1/2 medium shallot, finely diced if not blending
1 tablespoon smooth Dijon mustard
1/4 cup white wine or champagne vinegar
1/4 cup ENZO Clementine Crush Olive Oil
salt and pepper, to taste
1.Blend or whisk shallot, mustard and vinegar until combined. Slowly stream olive oil until emulsified. Season with salt and pepper, to taste.