Cinnamon Free Shallot Vinaigrette
A good homemade vinaigrette is one of those kitchen basics that instantly elevates everything it touches, from a simple green salad to roasted vegetables or grain bowls. This one leans on minced shallot, apple cider vinegar, and a touch of raw honey for a balance of sharp, sweet, and savory that feels genuinely crave-worthy. Ground ginger steps in to add a subtle warmth and complexity that makes the dressing feel layered without relying on any spice blends that might sneak in unwanted ingredients. That's actually a real concern with store-bought dressings, which often contain hidden seasonings — making a batch from scratch with these straightforward pantry staples is the cleanest way to stay in control of what's in your food. Letting the shallot sit briefly in the vinegar before emulsifying with olive oil is a small step that makes a noticeable difference, softening the raw bite and helping everything meld together beautifully. A little fresh thyme stirred in at the end is optional but genuinely worth it if you have it on hand. Make a jar on Sunday and you'll find yourself reaching for it 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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