By Sarah Blackburn ½ small shallot, minced very fine 2 teaspoons red wine vinegar ½ teaspoon whole grain French mustard ¼ teaspoon salt Freshly cracked black pepper, to taste Pinch sugar ¼ cup or more extra virgin olive oil

Lightly pickle the minced shallot in the vinegar with the mustard, salt, pepper and sugar by letting it sit for 3-5 minutes. Whisk in the oil and taste for seasoning, adding more oil or salt if needed.

Use it for: mesclun greens mixed with fresh herbs; drizzled over still-warm grilled vegetables; or as a dressing for pulled roast chicken salad.