- 1 medium, or 1/2 large shallot
- 2 tablespoons dijon mustard
- 4 tablespoons apple cider vinegar
- 1 tablespoon raw honey
- 1/2 cup olive oil
- Pinch of curry powder
- Salt and parsley to taste
Place all ingredients in a Vitamix or other high powered blender (but the Vitamix sure does make it smooth). Turn the Vitamix up slowly from 1 to 10 then switch it to high and blend for roughly 30 seconds or until smooth. Learn to cook by taste, adjust the ingredient amounts above based on your taste buds. Do you need more acid? More honey? Adjust by adding a little bit of each until it’s the perfect balance for you! That’s how I cook, start with the base ingredients then jazz it up. This vinaigrette will become creamy without the dairy! I keep it in the fridge for up to a week in an airtight jar. This is delicious over just about anything, I love it over salmon or a fresh salad. Make sure if you are eating it with someone you plan to kiss later, you both have some, this is a shallot vinaigrette after all! Above: The Perfect Fall Salad 1 large Heirloom tomato or 2 small Handful of yellow green beans cut up 1 peach chopped up 1/2 Avocado Drizzle Shallot Vinaigrette to top Enjoy!