Brazil Nut Free Shallot Vinaigrette
A good homemade vinaigrette can completely transform a simple salad, and this shallot version is the kind of recipe you'll find yourself reaching for again and again. The minced shallot mellows beautifully after a short rest in apple cider vinegar, giving the dressing a mellow, slightly sweet bite that bottled versions just can't replicate. A touch of raw honey and ground ginger round out the flavor in a way that feels a little unexpected but totally balanced. Whisking in the olive oil slowly creates a properly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Store-bought dressings can be a minefield of hidden ingredients and shared production lines, so making your own from scratch means you know exactly what's going in. Fresh thyme is optional but worth adding if you have it — it brings a subtle herbal note that makes the whole thing feel a bit more special. Keep a jar in the fridge and you've got a versatile, crowd-pleasing dressing ready to go all week long.
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Learn more →Ingredients
6 servings
- 1 medium shallot, minced
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
- 2
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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