The greens are coming! The greens are coming!
- 4 ounces champagne vinegar
- 2 large shallots, finely minced
- 1 large pinch of salt
- A few grindings of black pepper
- 12 ounces olive oil
In a medium mixing bowl, stir together vinegar, shallots, salt and pepper. Gradually whisk in olive oil to form a temporary emulsion. Stores well in the refrigerator for up to 2 weeks.