When shallots are cooked low and slow, they become meltingly soft and sweet. Sherry vinegar, with its hint of sweetness in the tang, makes a great match. Toss the dressing with a salad of baby spinach, mushrooms, and toasted hazelnuts. Or try it with sliced grilled steak plus mixed lettuces, arugula, chickpeas, and roasted red peppers.
1/2 cup minced shallots
1/2 cup plus 2 tbsp. extra-virgin olive oil, divided
1 teaspoon minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sherry vinegar
How to Make It
Cook shallots in 2 tbsp. oil over medium heat until very soft. Scrape into a lidded jar and add remaining ingredients. Cover and shake well to blend.