MAKES 1 CUP · VEGETARIAN, GF, DF, VEGAN ADAPTABLE
This is a bold statement, but no vinaigrette out there is better than one you can make with high-quality ingredients at home, especially a good unrefined oil. This is truly the perfect vinaigrette. It has the most delicious balance of acidity and oil, a little sharpness from the shallot, and hint of sweetness. I make a double recipe every week and use it on almost every green salad, no matter what the ingredients, as well as on any salad I am spontaneously pulling together.
1 small shallot, minced (about 2 teaspoons)
¾ to 1 teaspoon sea salt
Freshly ground black pepper
1 teaspoon Dijon mustard
2 teaspoons raw honey (omit for vegan) or pure maple syrup
2 tablespoons unpasteurized cider vinegar or red wine vinegar
2 tablespoons unseasoned rice vinegar
¾ cup unrefined, cold-pressed extra-virgin olive oil, or ½ cup olive oil + ¼ cup flax oil
1. Either whisk together all the ingredients, including black pepper to taste, in a small bowl or place them in a glass jar with a lid and shake until emulsified.
2. The dressing can be made ahead and kept in a glass jar in the refrigerator for 5 to 7 days. Because olive oil solidifies when chilled, you will need to remove it from the refrigerator well before you want to use it, for it to become pourable. Or you can leave the dressing at room temperature in a cool, dark place for a few days. If you use flax oil in the dressing, it must stay refrigerated.