Shallot-Sherry Vinaigrette

• 2 tablespoons sherry vinegar (or apple cider vinegar)
• 1 tablespoon Dijon mustard

In a medium bowl, whisk together vinegar, mustard, and honey until smooth. Slowly whisk in olive oil until emulsified, then stir in shallot and salt. Use immediately or refrigerate until ready to use, up to 2 days.