Print Options:

Shallot Vinaigrette





Yields
Makes 1 cup



Total Time
15 mins

When shallots are cooked low and slow, they become meltingly soft and sweet. Sherry vinegar, with its hint of sweetness in the tang, makes a great match. Toss the dressing with a salad of baby spinach, mushrooms, and toasted hazelnuts. Or try it with sliced grilled steak plus mixed lettuces, arugula, chickpeas, and roasted red peppers.

 1/2 cup minced shallots
 1/2 cup plus 2 tbsp. extra-virgin olive oil, divided
 1 teaspoon minced fresh thyme leaves
 1 teaspoon salt
 1/2 teaspoon pepper
 2 tablespoons sherry vinegar
Step 1
1

Cook shallots in 2 tbsp. oil over medium heat until very soft. Scrape into a lidded jar and add remaining ingredients. Cover and shake well to blend.

Step 2
2

Make ahead: Up to 2 weeks, chilled.

Step 3
3

Note: Nutritional analysis is per Tbsp.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories79
% Daily Value *
Total Fat 8.8g12%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 146mg7%
Total Carbohydrate 0.9g1%

Dietary Fiber 0.0g0%
Protein 0.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.