Maple-Shallot Vinaigrette

Maple-Shallot Vinaigrette

A tangy, lightly sweet dressing with minced shallot and a smooth maple finish.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances sharp cider vinegar with maple syrup and mellow minced shallot for a dressing that works on hearty greens or roasted vegetables. Whisking the oil in slowly builds a stable emulsion that clings to leaves rather than pooling at the bottom of the bowl. It keeps well in the fridge, making it a convenient staple for weeknight salads.

Ingredients

  • 1 small shallot, minced
  • 1/3 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, whisk together the minced shallot, apple cider vinegar, maple syrup, and Dijon mustard until combined.

  2. While whisking continuously, slowly drizzle in the olive oil until the mixture thickens and emulsifies.

  3. Whisk in the salt and black pepper, then taste and adjust seasoning as needed.

  4. Let the vinaigrette sit at room temperature for 10 minutes to allow the shallot flavor to mellow slightly before serving, or transfer to a jar and refrigerate for up to 1 week.

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    Maple-Shallot Vinaigrette

    This vinaigrette balances sharp cider vinegar with maple syrup and mellow minced shallot for a dressing that works on hearty greens or roasted vegetables. Whisking the oil in slowly builds a stable emulsion that clings to leaves rather than pooling at the bottom of the bowl. It keeps well in the fridge, making it a convenient staple for weeknight salads.

    10 min 16 oz 110 cal

    Ingredients

    • 1 small shallot, minced
    • 1/3 cup apple cider vinegar
    • 3 tablespoons maple syrup
    • 1 tablespoon Dijon mustard
    • 1 cup extra-virgin olive oil
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a medium bowl, whisk together the minced shallot, apple cider vinegar, maple syrup, and Dijon mustard until combined.

    2. 2

      While whisking continuously, slowly drizzle in the olive oil until the mixture thickens and emulsifies.

    3. 3

      Whisk in the salt and black pepper, then taste and adjust seasoning as needed.

    4. 4

      Let the vinaigrette sit at room temperature for 10 minutes to allow the shallot flavor to mellow slightly before serving, or transfer to a jar and refrigerate for up to 1 week.