Zippy Shallot Vinaigrette


5-6 servings


C = cup
t = teaspoon



  • ½ shallot

  • ¼ C champagne vinegar

  • 1 t Dijon mustard

  • 1 pinch kosher salt

  • 1 pinch freshly ground black pepper

  • ½ C extra-virgin olive oil


  1. Mince ½ shallot, aim for 1 tablespoons-worth of minced shallot. Using a mason jar with a tight fitting lid, add the minced shallots, ¼ cup of champagne vinegar, 1 teaspoon of Dijon mustard, a pinch of kosher salt, a pinch of freshly ground black pepper, and ½ cup of extra-virgin olive oil. Seal tightly and shake to emulsify. If you don’t have a sealable mason jar, in a large bowl combine all of the ingredients (except for the extra-virgin olive oil) and slowly whisk in the olive oil until emulsified. 

  2. Keep the vinaigrette covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and drizzling it over your greens.

Recipe By

Marcia Smart
of Smart in the Kitchen

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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