Peel and finely mince 1 shallot and 1 garlic clove.

Add the minced shallot, garlic clove, and 3 tbsp Dijon mustard to a mixing bowl.

Pour in 50 ml soy sauce and 100 ml lemon juice.

Add 100 ml vegetable broth and 100 ml red wine vinegar.

Whisk the mixture until the mustard is fully dissolved.

Slowly drizzle in 300 ml olive oil while whisking continuously to emulsify the dressing.

Season with black pepper and chili pepper, then whisk until evenly combined.

Transfer the vinaigrette to a sealed jar and shake before serving over salad.