Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours.
Makes 1/3 cup
1 shallot, thinly sliced
1 1/2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.