Classic French Vinaigrette

So, now that our bounty of vegetables are ripe for the picking (at least the ones that survived the past two hailstorms in our neck of the woods) it's the perfect time for me to forget every meal I dreamt of in the depths of winter and completely panic in fear of losing out on the best tasting vegetables during the best time of year.

The path of least resistance is, of course, to make salad.  Lots and lots of salad.  I have to admit, I like fresh salad, but not two full rows of mature lettuce-love salad!  Recently my thoughts have gone back to the classics, like the basic French-style vinaigrette, which has been lost in my repertoire for sometime.  With thousands of recipes online to choose from, I tend to rely on some basic standards: Epicurious, Martha Stewart or David Lebovitz.  Here is DL's version of the classic...

French vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

This vinaigrette pairs beautifully with a simple bunch of mixed greens and served alongside a savory dish.  However, feel free to experiment!  Got sugar peas and fava beans ready to harvest?  Blanch and add with your assortment of ready-to-pick tomatoes, thinly shaved beets, fennel, etc.  OR, maybe grill up a mixture of sliced vegetables (zucchini, onions).  The possibilities are endless!