Prep time: 10 minutes

Waiting time: 2-3 hours.

2 lg. Melissa's Brand Shallots, thinly sliced
1/4 c. red wine vinegar
1 tbsp. Dijon-style mustard
Salt and pepper to taste
1/2 c. extra-virgin olive oil

In a medium bowl, cover the shallots with vinegar and let stand for 2 to 3 hours or overnight, until the shallots have softened and begun to fall apart.

Whisk in the mustard, salt, pepper and olive oil.

Makes approximately 1 cup.

Serving suggestions: Serve over green bean salad along with grilled chicken breast, toasted cheese bread and chocolate mousse cake.