Shellfish Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this homemade vinaigrette is the kind of dressing that makes you want to eat more salad. Apple cider vinegar brings a mellow acidity, while honey rounds out the sharpness and fresh thyme adds an herby lift that bottled dressings rarely capture. A pinch of turmeric and ground ginger give it a subtle golden warmth that feels a little unexpected and completely addictive. Store-bought dressings can be a minefield of hidden ingredients, so whipping this up from scratch means you know exactly what's going in the jar. The slow-drizzle whisking technique creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. It comes together in minutes and keeps in the fridge for up to a week, making it an easy staple to have on hand for weeknight salads, grain bowls, or roasted vegetables.
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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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