French Vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
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
3T to 4T (45ml to 60ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.