Ingredients
2-3 shallots, finely diced.
Olive oil (your best)
Black pepper
Wine or tarragon vinegar
Sugar to taste
Parsley, chopped
Preparation
Peel and dice finely two or three shallots. Cover with good olive oil (try Duc de Foix from The Spanish Table) and several grindings of black pepper. Let it sit a bit, and stir in a tablespoon of wine or tarragon vinegar, and a pinch of sugar if too sharp. Stir in a handful of chopped parsley, and toss with salad greens, lukewarm boiled potatoes, or cold white beans.
