Pistachio Free Shallot Vinaigrette
A good homemade vinaigrette can completely transform a simple salad, and this one delivers serious flavor with just a handful of clean, straightforward ingredients. The minced shallot brings a gentle, savory bite that mellows beautifully after a short rest in the apple cider vinegar, while raw honey and ground ginger add just enough sweetness and warmth to keep things interesting. Whisking in the olive oil slowly creates a lightly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Store-bought dressings can be a minefield of unexpected additives and shared-facility warnings, so mixing this up at home puts you fully in control of every ingredient. It comes together in minutes and keeps in the fridge for up to five days, making it an easy staple to have on hand for weeknight salads, grain bowls, or drizzling over roasted vegetables. The optional fresh thyme is a small touch that adds a lovely herbal note if you have it around.
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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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