Mince/dice up your shallot. (Or leave them in large pieces if you wish. It’s up to you!)
Put all your ingredients into a mason jar, put the lid on, and shake shake shake! (Or whisk it all together in a bowl)
Store in an airtight container in the fridge for up to a week. Use a weck jar or mason jar to keep out moisture.
You may like it a bit more or less tangy than I do so I shared a range for the dressing because you can taste as you go and add more of each ingredient to your liking. This recipe produces around 3/4 cup of dressing. A little goes a long way and this can dress up to 4 servings of salad.