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Shalllot Cider Vinaigrette

From Parade, 2005 March 27.

• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons sugar
• Salt and freshly ground black pepper
• 1/4 cup cider vinegar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped shallots

Whisk together the mustard, sugar, salt, pepper and vinegar in a bowl. Slowly drizzle in the oil, whisking, until thickened. Stir in the shallots and adjust seasonings. Keep refrigerated up to 1 week. Serve at room temperature.

Notes: Haven't tried it yet.