Easy Shallot Vinaigrette

Makes about 2/3 cup

This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.


  • 1 small shallot, peeled, finely minced (about ¼ cup)

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • ¼ cup extra-virgin olive oil

  • Coarse salt and ground pepper

  • ½ 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.

Cook's Notes

How to mince shallots: Using a sharp paring knife, trim stem and bulb, then peel off skin. (Cut large bulbs in half.) Lay flat side down. At small, even intervals, slice horizontally almost to the root end; then slice vertically. Finish by making crosswise cuts at tiny, even intervals. The small pieces will fall away.

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