- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped shallots (or scallions)
- In a large bowl combine all the ingredients and whisk together until well mixed. Season to taste with salt and freshly ground pepper. The dressing can be stored in the refrigerator in a sealed container or jar for up to a week.