A simple shallot-sherry vinaigrette recipe makes the perfect partner for the pleasingly bitter watercress salad served alongside chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.

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  • Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.

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