Peanut Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste better, and this shallot version is genuinely hard to stop drizzling. The minced shallot gets a quick rest in apple cider vinegar, honey, sea salt, and ground ginger before the olive oil is whisked in — that short wait softens the shallot's bite and lets the flavors meld into something bright and balanced. The slow, steady pour of extra-virgin olive oil creates a lightly emulsified dressing that clings to greens instead of sliding off. A handful of fresh thyme leaves is optional, but it adds an herby, almost floral note that takes the whole thing up a notch. Store-bought dressings can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch with a short, clean ingredient list is a genuinely satisfying move. It keeps in the fridge for up to five days, so you can shake it up and have restaurant-quality salads 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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