1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extra light olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
Preheat oven to 400°.
Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.