French Vinaigrette

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David Lebovitz


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1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

3 T to 4T (45 ml to 60 ml) olive oil

fresh herbs, if desired

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