Olive-Orange Vinaigrette
['1 thinly sliced shallot', '1/3 cup chopped pitted oil-cured black 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', '1 teaspoon coarsely chopped aniseed', 'Kosher salt']
Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black 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, and 1 teaspoon coarsely chopped aniseed in a small bowl. Season with kosher salt.
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