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.