Latex Free Shallot Vinaigrette
A bright, tangy vinaigrette can elevate just about anything — roasted vegetables, grain bowls, simple green salads — and this one delivers serious flavor with a short ingredient list. The minced shallot mellows beautifully after a quick rest in apple cider vinegar, losing its sharp bite and taking on a mellow, almost sweet quality that anchors the whole dressing. A touch of raw honey and ground ginger add warmth and depth without overpowering, while a slow pour of extra-virgin olive oil whisked in creates that satisfying, slightly thickened emulsion you want clinging to every leaf. For anyone navigating latex sensitivities, homemade dressings are a smart move — bottled versions can contain additives or natural thickeners sourced from plants that fall into cross-reactive territory, so knowing exactly what's in the jar matters. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of mealtime. Fresh thyme is optional but worth it if you have it on hand, adding a herby, floral note that makes the dressing feel a little more special. Make a batch at the start of the week and you'll find yourself reaching for it constantly.
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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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