Put the olive oil, vinegar(s), shallot, if using, mustard, and salt in a bowl or container with a lid. You can continue with Step 2 or go directly to Step 3.
See the Fork in the Road suggestions below for seasoning the dressing.
Whisk the vinaigrette to mix, or cover the container and shake it well. Taste for seasoning, adding more mustard and/or salt if necessary and pepper to taste. Use about 1 teaspoon of dressing per cup of salad.
Fork in the Road
Add any of the following to the rest of the vinaigrette, alone, or in combination.1 or 2 tablespoons finely chopped onion, or 1⁄4 teaspoon finely minced garlic, with, or instead of, the optional shallot • 1⁄2 teaspoon dried herbs, or 1 1 teaspoon minced fresh herbs—either a single herb or a combination; basil, oregano, thyme, and parsley are some good choices • 1 teaspoon minced sun-dried tomatoes • 1 teaspoon to 1 tablespoon minced black olives • 1 or 2 tablespoons crumbled or grated cheese, such as goat cheese, feta, blue cheese, or Parmesan