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Equipment 1 kitchen scale or measuring cups & spoons 1 knife & cutting board 1 airtight storage container Ingredients 25 g tomato paste 1.5 TBSP 14 g shallot from one small shallot, 1 heaping TBSP, chopped 55 g honey 2.5 TBSP 30 g red wine vinegar 2 TBSP 10 g dijon mustard 1.5 tsp 100 g olive oil 4 ounces, or 1/2 cup 2 g salt 1/2 tsp fresh ground pepper pinch 57 g water 1/4 cup Instructions Prep shallot

If youd like to learn more about color analysis, check out our in-depth interview with Bethany Brenneman

Storage: Store in a breathable garment bag to protect the sequin overlay from snagging and to keep the fabric smooth

Dice celery and onions on a cutting board

A little leg goes a long way