- ¼ cup finely diced shallots (4 large)
- ¾ teaspoon sea salt
- 1/3 cup sherry vinegar
- 1 cup extra virgin olive oil
- Freshly ground black pepper, to taste
- In a medium bowl, whisk the shallots, salt, and vinegar together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper.