The True All-Purpose Vinaigrette

I have tried many different variations of vinaigrette and I just think this one is hands down the best.  It is a version of a recipe from Colin Cowie that appeared in Oprah Magazine a few years ago and I find I keep going back to it.  According to Colin it is "perfect not only on salad greens, but also as a glaze for baked or barbecued chicken, a wonderful marinade for shrimp and a sauce to drizzle over grilled seafood.  The versatility of this handy, foolproof vinaigrette borders on the magical and will make anyone feel like a superchef."  It makes me want to eat more salad, enough said.

I made it the other day and tossed a few tablespoons with green bean salad (cut fresh green beans into 1 inch pieces, briefly cook in boiling water, transfer beans to a bowl filled with ice water, drain and dry beans). Throw in a handful of sliced almonds for crunch.

Ingredients:

• 1/4 cup white balsamic vinegar 
• 1 tablespoon dijon mustard
• 1 tablespoon chopped shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup good olive oil

Directions:

In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper.  Slowly whisk in oil.