Recipe Author: Danielle Shimel
1/3 cup vinegar (I used White balsamic)
2/3 cup oil (I used olive oil)
1 tbsp of dijon mustard
2 shallots, finely chopped
1/3 cup water
1 tsp Italian Seasoning
Salt & pepper.
Mix all ingredients and shake well before serving.
I actually made mine in an empty pickle jar so that I could put the top on tightly and shake well. It was much better on the second day.
I just put about 2 tbsp over my salad greens.