- ½ shallot, finely minced
- 4 thyme sprigs, leaves removed
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons sherry vinegar
- 6 tablespoons extra virgin olive oil
- In a small bowl, combine the shallot, thyme, and a good pinch each of salt and pepper. Add the sherry vinegar and let macerate for 10 minutes.
- Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)