Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.
Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
1 1/2 fat
quarter and roast shallot in oven before blending will add a nice caramel onion flavor and lessen the bite some greener shallots have.