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Shallot Vinaigrette

Total time 15 mins
Yield Makes 1 cup
When shallots are cooked low and slow, they become meltingly soft and sweet. Sherry vinegar, with its hint of sweetness in the tang, makes a great match. Toss the dressing with a salad of baby spinach, mushrooms, and toasted hazelnuts. Or try it with sliced grilled steak plus mixed lettuces, arugula, chickpeas, and roasted red peppers.

Ingredients

  • 1/2 cup minced shallots
  • 1/2 cup plus 2 tbsp. extra-virgin olive oil, divided
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons sherry vinegar

Nutrition Information

  • calories 79
  • caloriesfromfat 95 %
  • protein 0.1 g
  • fat 8.8 g
  • satfat 1.3 g
  • carbohydrate 0.9 g
  • fiber 0.0 g
  • sodium 146 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cook shallots in 2 tbsp. oil over medium heat until very soft. Scrape into a lidded jar and add remaining ingredients. Cover and shake well to blend.

  2. Make ahead: Up to 2 weeks, chilled.

  3. Note: Nutritional analysis is per Tbsp.