Classic Vinaigrette Dressing - Ilene Ross, Her Cincinnati Magazine

My Classic Vinaigrette
Ilene Ross

 1 ¼ cup extra virgin olive oil
 cup Sherry vinegar
1 Tbs. Dijon mustard
1 Tbs. finely minced shallot
1 Tbs. finely chopped mixed fresh herbs
1 Tbs. finely chopped capers (rinsed and drained)
¼ tsp. salt
¼ tsp. freshly ground black pepper
Place all the ingredients in a jar with a lid and shake to mix. Add a tablespoon of honey, if desired. Adjust seasoning to taste. Serve immediately. Keeps in refrigerator for one week.