A longtime favorite salad dressing that uses a finely diced shallot in lieu of pounded garlic. This dressing is ideal for an abundant bowl of mixed green lettuces. Add garlicky croutons for a classic twist. 

Ingredients

• 1 small shallot
• 1/4 teaspoon of of sea salt
• 1/2 teaspoons of freshly ground black pepper
• 1 teaspoon of Dijon mustard
• 2 tablespoons of red wine vinegar
• 1 tablespoon of sherry vinegar
• 4 tablespoons of extra virgin olive oil

Instructions

1. Very finely dice the shallot and place it in a bowl with the salt and pepper. Add the vinegars and allow to macerate for a few minutes to let the acetic acid mellow the thiosulfinates in the shallots (the sulfurous compounds responsible for the pungent bite of raw alliums)
2. Add the mustard and stir it in thoroughly, followed by the olive oil. Whisk to emulsify and use to dress enough salad for 4–6 people.