Turkey Free Shallot Vinaigrette
A bright, tangy vinaigrette made from scratch is one of those small kitchen wins that genuinely elevates everything it touches. This one leans on minced shallot, apple cider vinegar, and a touch of raw honey to build a dressing that's sharp, slightly sweet, and deeply savory all at once. A pinch of ground ginger adds a subtle warmth that makes it feel a little more interesting than your average bottled option. The slow drizzle of extra-virgin olive oil while whisking is the key move here — it brings everything together into a smooth, lightly thickened emulsion that clings beautifully to greens. Fresh thyme is optional but worth it if you have it on hand, adding an herby, almost floral note that rounds out the whole thing. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a genuinely good dressing ready 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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