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Shallot Vinaigrette

This vinaigrette is five simple ingredients that taste elegant and complex. You can literally put it on everything from salad to grain bowls, fish or potatoes.


1/2 cup olive oil

1 shallot, thinly sliced

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

In a small saucepan over medium-low, combine oil and shallot. Swirl or stir the shallots occasionally, until they are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel-lined plate and season with salt immediately. These add a delicious crunch on top of whatever you are serving tonight. Let the oil cool.

Whisk the cooled olive oil with apple cider vinegar, Dijon mustard, and honey. Taste and season with salt and pepper.

Sealed leftover dressing can be kept in the fridge for about two weeks.

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