Basil Shallot Vinaigrette
This vibrant and mouthwatering vinaigrette is made easily in a food processor or blender, and is the perfect blend of savory and sweet.
Servings: 8 servings
Calories: 129kcal
Ingredients
- 1 small to medium shallot peeled and chopped
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 10 medium to large fresh basil leaves divided
- 1/2 cup extra virgin olive oil
Instructions
- Add shallot, red wine vinegar, honey, mustard, salt, pepper, half the basil leaves, and olive oil to a food processor or blender.
- Process/blend until well combined.
- Pour into mason jar or other salad dressing container.
- Finely mince the remaining half of the basil leaves, then stir into salad dressing.
- Store in the refrigerator for up to a week, or serve over your choice of salad.
Notes
- I estimate this recipe makes about 3/4 - 1 cup of salad dressing, which you're free to divide into as many servings as you'd like.
- If you'd prefer, you can add all the basil to the food processor. I just like the little flecks of green that come from stirring in the minced basil at the end.
Nutrition
Calories: 129kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 160mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg