Start by peeling your small shallot. Use a sharp knife to mince it very finely. Small pieces ensure you don't get a big bite. Place the minced shallots into your glass jar.

Pour the red wine vinegar over the minced shallots. Squeeze in the fresh lemon juice as well. Let this sit for one minute to soften. This takes the sharp "bite" off the raw onion.

Measure out your Dijon mustard and add it. Sprinkle in the salt and the black pepper. The mustard helps the oil and vinegar stay mixed. It is the secret to a thick dressing.

Slowly add the extra virgin olive oil last. Adding it slowly helps the dressing thicken up. You can see the colors start to swirl together. It will look very rich and golden.

Close the lid of your jar very tightly. Shake the jar vigorously for thirty full seconds. You can also use a whisk in a bowl. The dressing should look creamy and fully blended.

Dip a salad leaf into the finished vinaigrette. Taste it to check the salt and acid levels. Add a pinch more salt if it feels flat. Add more oil if it is too sour.

Drizzle the dressing over fresh greens just before eating. Toss gently to coat every single leaf. Serve immediately while the greens are crisp and fresh.