1/4 cup of apple cider vinegar
1 shallot chopped
1/2 cup of olive oil
2 tablespoons of dijon mustard
1/4 cup of water
Sea salt and freshly cracked black pepper to taste
*This will make a big batch for at least 3 salads. You can keep this in the fridge for a week.
In a small bowl, add chopped shallots and pour vinegar over shallots. Let sit for 15 minutes for shallots to gently pickle. Add dijon, oil, vinegar and water. Whisk well. Season with salt and pepper to taste.