1/2 cup (125 ml) shallots, cut into thin slices (about 3 shallots)

1/2 cup (125 ml) olive oil

1 clove garlic, finely chopped

1/4 cup (60 ml) balsamic vinegar

2 teaspoons (10 ml) soy sauce

Salt and pepper

In a small non-stick skillet, gently caramelize the shallots in the oil. Season with salt and pepper. Add the garlic and cook for 30 seconds. Remove from the heat and stir in the vinegar and soy sauce using a whisk. Adjust the seasoning. Serve warm or at room temperature on a spinach or watercress salad.

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