1/8 cup olives
1/4 cup extra-virgin olive oil
1/4 cup Sherry vinegar
2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
Slice the shallot thinly and chop the olives. Add them to a small bowl with the remaining ingredients. Whisk to combine.
Delicious over a green salad of little gem lettuce!