Shallot-Dijon Vinaigrette

• ½ cup (4 fl oz/120 ml) extra-virgin olive oil
• 2

Set a small, fine-mesh sieve over a 2-cup (16-fl oz/475-ml) heatproof measuring cup. Line a small baking sheet with paper towels. In a medium frying pan over medium-low heat, heat the oil until hot. Add the shallots and cook, stirring, until golden brown, about 15 minutes.

Carefully pour the shallots and hot oil into the sieve; let cool for 5 minutes. Transfer the shallots to the prepar