Favorite Dressing

I think I make this dressing once a week.... I got this recipe from a great cookbook Abigail gave me... "EARTH TO TABLE by Jeff Crump & Bettina Schorman".  The recipes are writtten by season; the book is all about organic farming... very interesting!

Dijon Vinaigrette
1 shallot, minced
2 T. rice vinegar
2 T. sherry vinegar
2 tsp. granulated sugar
1 tsp. Dijon mustard
1 cup extra-virgin olive oil
Salt & freshly cracked black pepper

In a bowl, combine shallot, rice vinegar, sherry vinegar;  let stand for 15 minutes.  Whisk in sugar and mustard.  Add oil in a slow, steady stream, whisking until well blended.  Season to taste with salt & pepper.  (Make ahead:  Cover & refrigerate for up to a week.)

Makes 1 cup