2 tablespoons minced shallots 2 tablespoons Spanish sherry vinegar 1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/4 cup extra-virgin olive oil

Step 1 Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes about one-third cup vinaigrette, more than is needed for the remainder of the recipe. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.

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