Cashew Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste better, and this shallot version is genuinely hard to stop drizzling. The minced shallot gets a short rest in apple cider vinegar, honey, sea salt, and ground ginger before the olive oil is whisked in — that brief soak softens the shallot's bite and lets the flavors meld into something bright, slightly sweet, and beautifully balanced. Fresh thyme is optional but worth it if you have a sprig on hand. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared production lines and "may contain" disclaimers show up more often than you'd expect on even the simplest bottles. Making it yourself with these straightforward pantry staples means you know exactly what's in every drop. It keeps in the fridge for up to five days, so you can shake it over grain bowls, roasted vegetables, or crisp salad greens all week long without any extra effort.
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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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