Sometimes the simplest things are the hardest to get right, and vinaigrette is definitely one of those things. This recipe has become our go-to because it strikes that perfect balance—bright and tangy from our Apple Cider Vinegar, but smooth and mellow enough to let whatever you're dressing really shine.
What makes this work is the technique as much as the ingredients. The shallot gets completely broken down for even flavor, the honey balances the acidity without sweetness, and the Dijon helps everything emulsify beautifully.
We make a double batch every week and keep it in the fridge—it transforms everything from simple greens to roasted vegetables into something special. Right now we're enjoying it on arugula with pumpkin seeds and thinly sliced fennel, but honestly, it makes just about any salad better.
Ingredients:
- ¼ cup Apple Cider Vinegar
- ¾ cup olive oil
- 2 teaspoons honey or maple syrup
- 2 teaspoons Dijon mustard
- 1 shallot, roughly chopped
- Salt and pepper to taste
Instructions: Blend all ingredients except salt and pepper in a blender or food processor until completely smooth. Taste and season with salt and pepper as needed.
No blender? Finely dice the shallot, combine all ingredients in a jar, and shake vigorously until emulsified.
Stores in the refrigerator for up to two weeks. Shake or stir before using if it separates.
