Parsley-Shallot Vinaigrette
rec.food.recipes/Robert and Keri Cathey (2000)
Makes 6 servings

2 tablespoons red wine vinegar
1/4 teaspoon salt, fine sea salt or kosher salt preferred
6 tablespoons olive oil
3 small shallots, minced
1/2 cup loosely packed parsley leaves, finely chopped
Freshly ground black pepper

In small bowl, combine vinegar and salt; stir to dissolve salt. Add oil, shallots, parsley and several generous turns of pepper. Whisk until blended.