Macadamia Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste more intentional, and this shallot version is genuinely hard to go back from. The minced shallot gets a brief rest in apple cider vinegar, honey, sea salt, and ground ginger before the olive oil is whisked in — that short soak softens the shallot's bite and lets the flavors meld into something balanced and bright. Slowly streaming in the extra-virgin olive oil while whisking creates a lightly emulsified dressing that clings to greens instead of sliding off. A handful of fresh thyme leaves is optional but adds a subtle herbal note that feels a little elevated without any extra effort. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared production lines and vague "natural flavors" labels make it hard to feel confident. This one is built entirely from straightforward pantry staples, so you know exactly what's in the bottle. It keeps in the fridge for up to five days, meaning you can make a batch on Sunday and have a reliable, flavorful dressing ready all week — just give it a good shake before pouring.
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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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