What you need:
- 1 shallot
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- dash of dijon mustard
- salt + pepper
Dice your shallot to a fine mince. Whisk olive oil, vinegar and seasons together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the shallot. If you don’t use it all, store in the fridge.