Sherry-Shallot Vinaigrette

½ cup extra-virgin olive oil
¼ cup sherry vinegar
2 teaspoons minced shallot
¾ teaspoon salt

Combine oil, vinegar, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.

To make ahead: Refrigerate for up to 1 week; shake before serving.

Serving size: 1 Tbsp.
Per serving: 85 calories; 9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars