5-Minute Apple Cider Vinaigrette
With a bright, tangy kick and just the right touch of sweetness, this Apple Cider Vinaigrette is a salad game-changer. Made with minced shallot, extra-virgin olive oil, apple cider vinegar, and a drizzle of maple syrup, it whisks together in 5 minutes or less and pairs perfectly with any mix of greens, veggies, or grains.
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Servings: 6
Ingredients
- 1 tablespoon minced Shallot
- 1 Garlic Clove minced
- ⅓ cup Extra-Virgin Olive Oil
- ¼ cup Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1 ½ teaspoons Dijon Mustard
- ¼ teaspoon Kosher Salt
- Pinch of Black Pepper or to taste
Instructions
- Mince the shallot and garlic, then add them to a jar.
- Add in the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
- Put the lid on tightly and shake vigorously until the dressing is smooth and well combined.
- Taste and adjust seasoning as needed, then drizzle over salads, grain bowls, or roasted vegetables.
- Store leftover dressing in an airtight jar for up to a week. If the dressing solidifies, let it sit at room temperature or place the jar in a warm bowl of water to loosen it.
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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