Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Easy Shallot Vinaigrette 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 30, 2019 Rate PRINT Share Close Yield: Makes about 2/3 cup This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad. Ingredients 1 small shallot, peeled, finely minced (about ¼ cup) 2 tablespoons red-wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey ¼ cup extra-virgin olive oil Coarse salt and ground pepper ½ teaspoon chopped fresh oregano, (optional) Directions In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired. Cook's Notes How to mince shallots: Using a sharp paring knife, trim stem and bulb, then peel off skin. (Cut large bulbs in half.) Lay flat side down. At small, even intervals, slice horizontally almost to the root end; then slice vertically. Finish by making crosswise cuts at tiny, even intervals. The small pieces will fall away. Originally appeared: Everyday Food, December 2006 Rate It PRINT