- 1/2 shallot, finely minced
- 2 tablespoons sherry vinegar
- Coarse salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 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.