{ Shallot-Thyme Vinaigrette }

Shallot-Thyme Vinaigrette

When I first started cooking in my sophomore year of college, salads were my go to meal. I would put together the most outrageous combination of toppings and homemade dressings, because I was still too scared to handle raw meat (I didn’t conquer that fear until my junior year!). But it’s truly amazing how gourmet and satisfying a quick salad can be if you know how to make it!

I am a firm believer that the foundation of any good salad is a delicious homemade dressing, even though it is the ingredient added last. I never bother with bottled dressings because they are typically very fattening and also dull or artificial in flavor. My all time favorite go-to salad dressing is this easy shallot-thyme honey vinaigrette. It seems to work with all kinds of toppings and really adds a flavorful “umph” to any salad. The Dijon mustard and red wine vinegar deliver just enough tang and acidity, balanced by the sweetness of the honey. And the shallot releases enough of a garlic flavor without being too overbearing (for those of you who are unfamiliar with shallots, they resemble a flavor medium between garlic and onion).

I find that this salad dressing works especially nice with goat cheese, walnuts, and fruit. Below are my two of my favorite salads to use this dressing on:

  1. Goat Fiesta: Mixed Baby Greens, Crumbled Goat Cheese, Halved Walnuts, Orange Slices, Shallot-thyme Vinaigrette\
  2. Apple Walnut: Mixed Baby Greens, Sliced Apples, Halved Walnuts, Craisins or Dried Cherries, Shallot-thyme Vinaigrette

{ Ingredients }

  • 1 small shallot, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • Kosher salt and ground pepper to taste

{ To Make the DressingWhisk together red wine vinegar, Dijon mustard, honey, thyme, and shallot with a fork. Slowly add the olive oil while continuing to whisk vigorously. Add salt and freshly ground black pepper to taste.

Goat Fiesta Salad with Goat Cheese, Walnuts, Dried Cranberries, and Shallot-Thyme Vinaigrette

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