Paleo Shallot Vinaigrette
Bright, tangy, and just a little bit sweet, this shallot vinaigrette is the kind of dressing that makes you want to put it on everything. The base is simple and clean — minced shallot, apple cider vinegar, raw honey, and extra-virgin olive oil — which means every ingredient earns its place and nothing sneaks in that doesn't belong. That short rest before the oil goes in is a small but smart move: it softens the shallot and lets the salt fully dissolve, so the final dressing tastes balanced rather than sharp. Whisking the olive oil in slowly creates a genuinely emulsified pour that clings to greens instead of sliding off. A pinch of ground ginger adds a subtle warmth that sets this apart from any bottled dressing you've ever reached for. Fresh thyme is optional, but if you have it on hand, it nudges the whole thing into something that feels almost fancy. Make a jar on Sunday and you'll have a ready-to-go dressing all week — just shake it up and drizzle away.
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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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