Olive Oil - My go to oil for a vinaigrette. You can adjust the amount to your taste preference. Canola, Safflower, or Soybean oil make great alternatives.
White Wine Vinegar - You can use whatever flavored vinegar you have on hand. Adjust the amount - for more tang, increase vinegar and reduce olive oil, for less tang, reduce vinegar and increase olive oil.
Minced Garlic - Freshly minced or store bought in a jar. In a pinch you can use garlic powder.
Sugar - Sweetens this vinaigrette. You can eliminate or use honey or agave if you prefer.
Salt - To taste. I love using thick flakes using a grinder.
Pepper - To taste. Thick flakes of black pepper from a grinder is best, but use what you have on hand.
Add Chopped Shallots
Shake just before serving or tossing.
Room Temperature - Up to one week in an airtight container, preferably in a dark space like a cabinet.
Refrigerate - Olive oil does not refrigerate well and therefore it's not recommended.