1/4 c. champagne wine vinegar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. minced shallots
1 tbsp. minced capers
1 tsp. Dijon style mustard
1 c. vegetable oil

Whisk together the vinegar, salt, pepper, shallots, capers and mustard, whisking the mixture until the salt dissolves. Add the oil in a slow, steady stream, whisking constantly. The dressing will keep, refrigerated in a covered container, for 1 week. Pour over mixed greens purchased at Boney's.