hef Paul Bertolli – Oliveto restaurant in Oakland, California. A former Chez Panisse chef. This is great on peppery greens like arugula, with Parmesan and good, think home made, croutons.
1 medium shallot, finely chopped
2/1/2 tablespoons balsamic vinegar, as old as you can afford
Kosher salt and freshly ground black pepper
2/1/2 tablespoons extra virgin olive oil
In a large bowl, whisk together the shallot, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk I the oil till combined and season with salt and pepper to taste.