Herby Shallot Vinaigrette
Shallots, fresh herbs, apple cider vinegar, and honey create a tangy vinaigrette with just the right amount of sweetness. Use it in salads, like this Green Herb Salad (link), over roasted vegetables, or drizzled on grain bowls.
Ingredients
- ¼ cup coarsely chopped shallots
- 2 tablespoons thyme and/or oregano leaves
- ½ cup apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon or grainy mustard, optional
- Kosher salt
- Freshly ground pepper
- 1 cup avocado or olive oil
What you'll need
Directions
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Place the shallots, herbs, and apple cider vinegar in the blender carafe. Allow to sit for 5 minutes to soften the shallots in the vinegar.
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Add the honey, mustard (if desired), ½ teaspoon salt, and a few fresh grindings of pepper. Pulse to combine and break up the shallots. Scrape down the sides of the blender.
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With the motor on low, slowly stream in the oil through the top of the carafe until combined.
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Stop and taste the vinaigrette, adding more seasoning or honey to reach your desired taste.
Note
Keep stored in an airtight container in the refrigerator for up to 5 days.
