Vegetarian Shallot Vinaigrette
A good homemade vinaigrette can completely transform a salad, and this one is the kind of recipe you'll come back to again and again. The minced shallot brings a gentle, savory bite that mellows beautifully after sitting in the apple cider vinegar for just a few minutes — that short rest is what makes the whole thing taste balanced rather than sharp. Raw honey adds a touch of natural sweetness, and a pinch of ground ginger gives it a subtle warmth that keeps things interesting without overpowering the greens underneath. Whisking in the olive oil slowly is the key move here, coaxing everything into a smooth, lightly thickened emulsion that clings to every leaf. Fresh thyme is optional but absolutely worth it if you have some on hand — it adds an herby, almost floral note that feels a little fancy for very little effort. The dressing keeps in the fridge for up to five days, so you can make a batch on Sunday and have something genuinely delicious 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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