1/4 cup minced shallots
1 1/2 tsp minced garlic
1 Tbs chopped Calabrian chili
2 Tbs fresh lemon juice
1/3 cup olive oil
salt to taste

Add olive oil to a pan on low heat. Sautee the shallots until soft and fragrant. Add the garlic and cook until soft. Add salt to season. Add Calabrian chili and cook until mixture is nice and red. Turn off heat and stir in lemon juice. Adjust seasoning. 

I also sometimes make a quicker version of this vinaigrette without cooking the shallots, eliminating the garlic, and adding a touch of honey.

Great on broccolini and artichokes, potatoes or fish.