Shallot Vinaigrette
(About 1/2 cup)
4 Tbsp olive oil
2 Tbsp finely chopped shallots
2 Tbsp balsamic vinegar
1/2 tsp minced garlic
Salt and freshly ground pepper to taste
Combine all ingredients in small bowl and beat briskly to blend. Cover and let stand 1 hour or longer. Leftover sauce may be bottled tightly and refrigerated for 1 or 2 days.