Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Easy Shallot Vinaigrette 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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) Directions 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. Rate it Print