Wheat Free Shallot Vinaigrette
A good homemade vinaigrette is one of those kitchen staples that makes everything it touches taste more intentional, and this shallot version is no exception. The minced shallot softens in apple cider vinegar before the olive oil is whisked in, creating a dressing that's bright, slightly tangy, and just a little sweet from the raw honey. Ground ginger adds a quiet warmth that sets it apart from anything you'd grab off a store shelf — and store-bought dressings are exactly where hidden wheat-containing additives and thickeners tend to sneak in. Making it yourself means you know every single ingredient, full stop. The optional fresh thyme lifts the whole thing with an herby, almost floral note that pairs beautifully with roasted vegetables, grain bowls, or a simple green salad. It comes together in minutes and keeps in the fridge for up to five days, so you can dress your meals all week without a second thought.
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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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