Giorgio Locatelli's shallot vinaigrette (Condimento allo scalogno)

Makes about 250 ml

• 2 banana shallots
• 0 freshly ground black pepper
• 75g red wine vinegar
• 150g extra virgin olive oil

Step 1
Put the shallots in a bowl and season with salt and pepper.

Step 2
Add the vinegar and leave to stand for 30 minutes.

Step 3
Whisk in the oil and use straight away.

Step 4
Bubble and squeak needn't be just for using up wintry leftovers.