Sherry Vinaigrette
Yield: 1/2 cup
1 heaping tablespoon finely chopped shallot
1/2 t sea salt
1 t Dijon mustard
1/4 cup sherry vinegar
1/4 cup good quality olive oil, plus a few optional teaspoons
Whisk together the shallot, salt, mustard, and vinegar or shake in a jar with a tight-fitting lid. Let sit 5 to 20 minutes. Add 1/4 cup olive oil and 3-4 grinds black pepper and whisk or shake to combine. Dip a lettuce leaf or vegetable in to taste. If the dressing is too bracing, add more olive oil by the teaspoon. It should taste very acidic, but not make you choke.