1/2 cup Blood Orange or Persian Lime Olive Oil
1/4 cup White Balsamic Vinegar
1 shallot, peeled and minced fine
salt and freshly ground pepper to taste

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently "cook" the shallot, thus mellowing the flavor.

Slowly whisk in the olive oil until completely blended, and enjoy!