Pescatarian Shallot Vinaigrette
A good homemade vinaigrette can completely transform a salad, and this one delivers a bright, balanced punch that store-bought dressings rarely match. Minced shallot brings a gentle sweetness and depth, while apple cider vinegar keeps things lively and a touch of raw honey rounds out any sharp edges. Ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average dressing. The slow drizzle of extra-virgin olive oil while whisking is the key move here — it creates a beautifully emulsified dressing that clings to every leaf instead of pooling at the bottom of the bowl. Fresh thyme is optional, but if you have it on hand, it adds an herby, almost floral note that takes this from simple to genuinely impressive. It comes together in under ten minutes and keeps in the fridge for up to five days, so you can drizzle it over grilled fish, toss it with roasted vegetables, or use it as a quick marinade 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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