Meyer Lemon-Shallot Vinaigrette

1. 1

   Cut the pointed ends off 1 lemon and stand it vertically. Using fluid, curved, downward knife strokes, slice off a swath of skin, pith, and about 1/8 inch of the interior flesh of the lemon. Repeat until all the skin is removed. Finely chop the fleshy skin to make 2 tablespoons total and add it to a medium bowl with the shallot.

2. 2

   Squeeze the interior flesh of the peeled lemon to gather any juice, and if necessary, juice the remaining lemon to make a total of 2 tablespoons juice. Whisk the juice into the shallot mixture and stir in the vinegar. Let sit for at least 10 minutes.

3. 3

   Gradually whisk in the oil and season to taste with salt and pepper.

4. 4

   Do ahead: The dressing will keep 3 to 5 days in the refrigerator. If it loses some zing during storage, add a bit more lemon juice or vinegar to brighten it up.

* Per serving · 4 servings · Values may vary.