FROM MY FIRST POPSICLE BY ZOSIA MAMET
red wine or sherry vinegar
extra virgin olive oil
fresh chopped thyme, parsley, or chives
In a small jar, finely dice shallots, cover with vinegar, sprinkle with salt. Leave to macerate for an hour or up to overnight. Come back and add good olive oil. The traditional ratio is three parts oil to one part vinegar, or to taste. Add any of the optional additions to the jar (to taste), shake to combine, and serve.