Salad Dressing Perfection: Shallots in Champagne Vinegar

 For the past year or so we have subscribed to a kind of farmer's market box--the kind of thing where you get a bag of vegetables once a week. You never know what you are going to get. We used to do this in Georgia, but the result was always disappointing. Not so in California, where every week we get a huge bounty of fresh produce for $20. 

One of the bounties is fresh red onion, which lately has been coming every couple of weeks. It inspired me to pick up an old salad dressing recipe and adapt it, and the results have been lovely.

• finely chopped shallot
• honey
• salt and pepper
  

Finely chop a shallot, or, in my case, a red onion.

Drop it into a small tupperware and cover with champagne vinegar. Add salt and pepper and squeeze in honey to taste. The rule of thumb here is about a tablespoon of honey for about 12 oz. of vinegar, I think. Err on the low side because you can always add more. Then shake, taste, and correct the seasonings.