This vinaigrette is probably the tastiest daily dressing I’ve ever had. The secret is in the olive oil, vineagars and shallots. If you use the best you can find, this tastes awesome.
9 tablespoons really good extra virgin olive oil
1 tablespoon red wine vineagar
1 tablespoon white wine vineagar
1 tablespoon sherry vineagar
1/2 cup finely chopped shallots
1 tablespoon sea salt (or to taste)*
1 teaspoon each white and black pepper
Throw everything into a jelly jar with a lid. Shake and apply liberally to salad. Save the leftover; it tastes even better over the next week.
*If you want to get fancy, use one of those really nice French gray sea salts, like Fleur de Sel. Expensive, but worth it.
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