Pecan Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this apple cider vinaigrette is the kind of homemade dressing that makes you wonder why you ever bought a bottle. The combination of honey, fresh thyme, turmeric, and ginger gives it a complexity that goes way beyond a basic oil-and-vinegar situation. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to feel confident — making this from scratch puts you fully in control of every ingredient. The emulsification technique here is simple but satisfying: a slow, steady pour of olive oil while whisking creates a beautifully cohesive dressing that clings to every leaf. It comes together in minutes and keeps in the fridge for up to a week, so you can drizzle it over salads, grain bowls, or roasted vegetables all week long. A little shake before serving and it's ready to go all over again.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tsp fresh garlic, finely minced (optional)
Instructions
- 1
Combine the apple cider vinegar, honey, thyme leaves, turmeric, ginger, salt, and garlic (if using) in a small bowl. Whisk together until the honey is fully dissolved and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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