Tree Nut Free Shallot Vinaigrette
A good homemade vinaigrette is one of those kitchen basics that instantly elevates everything it touches, and this shallot version is genuinely hard to go back from. 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 the flavors meld into something balanced and bright. Whisking the oil in slowly is the move here, coaxing the dressing into a lightly emulsified pour that clings to greens instead of sliding right off. A handful of fresh thyme leaves adds an herby, almost floral note if you have them on hand. Store-bought dressings can be a minefield of unexpected additives, but this one is built entirely from clean, straightforward pantry staples — nothing hidden, nothing unnecessary. It keeps in the fridge for up to five days, so you can make a jar on Sunday and have a genuinely great salad ready to go 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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