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Objetivos de la calidad Promover un pensamiento basado en riesgos, para atender los mbitos de exposicin a riesgos sanitarios y desempear acciones de regulacin, control y fomento sanitario, de conformidad con la legislacin sanitaria vigente y con estricto apego a la tica e integridad

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Ingredients 2 tablespoons finely minced shallot 2 tablespoons red wine vinegar, or more to taste 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon ground pepper 2/3 cup extra-virgin olive oil Instructions Whisk shallot, vinegar, Dijon, salt, and pepper in a medium mixing bowl until the Dijon is completely broken down and incorporated into the liquids

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