Whisk together 2 Tbsp. finely chopped shallots, 2 Tbsp. red wine vinegar or white wine vinegar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl; let sit 10 minutes.
Whisk in 2 tsp. Dijon mustard. Pour in 4 Tbsp. extra-virgin olive oil in a very slow, thin, steady stream, whisking constantly until emulsified. Taste vinaigrette and whisk in up to 2 Tbsp. extra-virgin olive oil more if needed. Season with salt and freshly ground pepper. Do Ahead: Vinaigrette can be made 1 week ahead. Transfer to an airtight container; cover and chill. Editor’s note: This French vinaigrette recipe was first printed online in 2013 as “Basic French Vinaigrette;” it has been updated for style. Head this way for more of our favorite salad dressing recipes →
