Description
Elevate your salads with this simple, healthy, and delicious shallot and mustard vinaigrette. Using simple and readily available ingredients, this easy recipe only takes 8 minutes.
Ingredients
1 large shallot, finely chopped (about 1/2 cup)
1/4 cup extra virgin olive oil, divided
1 tablespoon whole-grain mustard (such as Maille)
2 teaspoons raw, unfiltered apple cider vinegar
1/4 teaspoon granulated onion
1/8 teaspoon fine sea salt
10 drops Pure Liquid Monk Fruit Drops to taste (or 1 teaspoon pure maple syrup)
Instructions
- Finely chop the shallot.
- Sauté the Shallot: In a small frying pan on medium-low, warm 1 teaspoon of the extra virgin olive oil. Add the shallots and salt, and sauté for 3-5 minutes or until translucent and slightly golden.
- Combine Oil & Vinegar: While the shallots cook, in a small glass jar with a tight-fitting lid, add the remaining olive oil, whole-grain mustard, apple cider vinegar, granulated onion and sweetener of choice. Cover with the lid and shake vigorously until emulsified.
- Finish the Vinaigrette: Once cooked, add the shallots to the jar, and shake to combine, then loosen the lid until ready to serve. Use this vinaigrette immediately or allow it to cool to room temperature.
Notes
Yield: This mustard vinaigrette recipe is thick. For a thinner vinaigrette add more oil and vinegar at a ratio of 6:1 (for example 2 tablespoons oil for every 1 teaspoon vinegar). Increase the desired sweetener as needed.
Storage: Leave the lid off and allow the vinaigrette to cool to room temperature before covering. Leftover vinaigrette will stay fresh in the refrigerator for up to two weeks but will solidify in the refrigerator. Set it on the counter, in a warm oven, or in a bowl of warm water for a few minutes to return it to a liquid state before adding to your salad greens.
Serving Tip: Toss the vinaigrette with your greens before adding more veggies. This helps evenly distribute the shallot pieces.
