Shallot Vinaigrette

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.


Makes 1 cup
Total time: 15 Minutes

Recipe from


Recipe Time

Total: 15 Minutes

Nutritional 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


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


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.

Make ahead: Up to 2 weeks, chilled.

Note: Nutritional analysis is per Tbsp.