Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.
- 1 shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- Freshly ground black pepper
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine.