Hazelnut Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything taste more intentional, and this shallot version delivers serious flavor with minimal effort. The minced shallot gets a short rest in apple cider vinegar, honey, and ground ginger before the olive oil is whisked in — that brief soak softens the shallot's bite and lets the salt fully dissolve, which makes a real difference in the final balance. Raw honey adds just a whisper of sweetness that rounds out the tang without tipping the dressing into syrupy territory. Whisking the olive oil in slowly is the key move here, coaxing everything into a smooth, slightly thickened emulsion that clings beautifully to greens instead of sliding right off. A handful of fresh thyme leaves is optional but genuinely worth it if you have them on hand. Store-bought dressings can be a minefield of unexpected additives and shared-facility warnings, so having a clean, from-scratch recipe you can trust is genuinely useful. Make a jar on Sunday and you've got a bright, versatile dressing ready to go all 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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