Gluten Free Shallot Vinaigrette
Bright, tangy, and just a little bit sweet, this shallot vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. The base is beautifully simple: minced shallot, apple cider vinegar, raw honey, and a whisper of ground ginger that adds warmth without overpowering the other flavors. A slow drizzle of extra-virgin olive oil while whisking brings it all together into a smooth, lightly thickened emulsion that clings to greens instead of sliding right off. Store-bought dressings are notorious for sneaking in thickeners, malt vinegar, or other gluten-containing additives, so making your own from scratch is genuinely the smarter move. Every ingredient here is naturally free of gluten, so there's no label-reading anxiety involved — just good, clean flavor. The optional fresh thyme takes it from everyday to something that feels a little more special, and the whole thing keeps in the fridge for up to five days, making it an easy prep-ahead staple for the week.
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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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