Shallot Vinaigrette

  • Yield: Makes about 2/3 cup
Shallot Vinaigrette

Source: Everyday Food, December 2006


  • 1 small shallot, peeled, finely minced (about 1/4 cup)
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • coarse salt and ground pepper
  • 1/2 teaspoon chopped fresh oregano, (optional)


  1. In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.


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