Bright, tangy, and just a little floral, this vinaigrette is the kind of dressing that makes a simple green salad feel genuinely special. A slow drizzle of olive oil whisked into the shallot-and-vinegar base creates a beautifully emulsified pour that clings to every leaf rather than pooling at the bottom of the bowl. For anyone navigating a nickel sensitivity, salad dressings can be a minefield — many store-bought options rely on ingredients like whole grains, legumes, or seeds that tend to be high in nickel. This recipe sidesteps all of that with a short, clean list: shallot, apple cider vinegar, raw honey, sea salt, ginger, and olive oil. The optional fresh thyme adds a subtle herby lift without introducing any problematic ingredients. A five-minute rest lets the shallot mellow and the salt dissolve, so the flavor is rounded and balanced before the oil even goes in. Make a jar on Sunday and you'll have a reliable, low-fuss dressing ready to go all week long.
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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.
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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