Shellfish Free Shallot Vinaigrette
A great homemade vinaigrette is one of those kitchen staples that instantly elevates whatever it touches, and this shallot version is genuinely hard to stop drizzling. The minced shallot gets a short rest in apple cider vinegar, honey, sea salt, and ground ginger before the olive oil is whisked in — that brief soak softens the shallot's bite and lets all the flavors meld into something bright and balanced. Pouring the oil in slowly while whisking is the key move here, coaxing the dressing into a lightly emulsified, slightly thickened consistency that clings beautifully to greens instead of pooling at the bottom of the bowl. A handful of fresh thyme leaves is optional but worth it if you have them on hand — they add a subtle herbal note that makes the whole thing feel a little more special. Store-bought dressings can be a minefield of unexpected additives, so knowing exactly what's in your bottle is a genuine relief. This one keeps in the fridge for up to five days, ready to shake and pour over salads, roasted vegetables, grain bowls, or anything else that needs a little lift.
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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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