This is a wonderful, fast salad dressing that you can always have on hand. I pour it over a simple salad of greens and find it very satisfying. The dressing can be kept refrigerated for one to two weeks with shallots, and up to a month without shallots.
3 Tb. Flaxseed Oil
1 Tb. Balsamic Vinegar
1 tsp. Dijon Mustard
1 tsp. Shallots, minced
Salt and Pepper, to taste
Place all ingredients in a glass jar and shake vigorously for 30 seconds.
The recipe can be doubled, tripled, etc., and kept in the jar. Be sure to shake well when removing from the refrigerator.