1/3 cup extra virgin olive oil
3 tablespoons Balsamic Vinegar (light, any flavor)
3 tablespoons sour cream, yogurt or mayonnaise
1 teaspoon Dijon mustard
1 small shallot cut into chunks
sea salt and freshly ground black pepper to taste.

Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you. Add shallot and turn machine on and off a few times until shallot is minced within dressing.