Begin by finely dicing the small shallot, aiming for tiny, even pieces.

In a glass mason jar or a small mixing bowl, add the diced shallot along with olive oil, red wine vinegar, lemon juice, and Dijon mustard.

Using a whisk, vigorously mix the ingredients for about 30 seconds until they’re fully combined and slightly emulsified.

Let the shallot dressing sit for at least 5 minutes at room temperature to allow flavors to meld.

Drizzle the dressing over salads or roasted veggies, and store leftovers in a sealed container in the refrigerator.