Lupin Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that genuinely transforms a meal, and this shallot version is bright, balanced, and endlessly versatile. The minced shallot mellows beautifully after just a few minutes in apple cider vinegar, losing its sharp bite and picking up a gentle sweetness that plays perfectly against the raw honey and warm hint of ground ginger. Whisking in the olive oil slowly creates a lightly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. For anyone navigating lupin sensitivities, store-bought dressings and seasoning blends can be a real minefield — this one is built entirely from whole, recognizable ingredients with no hidden fillers or flour-based thickeners to worry about. The optional fresh thyme adds a herby, almost floral note that makes it feel a little more special without any extra effort. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a genuinely great dressing ready to go 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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