Recipe from Mediterraneo, Dallas
1/2 cup champagne vinegar
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
1 1/2 cups pure olive oil
2 tablespoons finely chopped shallots
Salt and pepper to taste
Mix vinegar and mustard in a stainless steel bowl. Add olive oil in a steady stream, beating with wire whisk until well blended. Add shallots and season to taste.