Ingredients
1/2 shallot, finely minced
2 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
Preparation
In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.
Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.
