Shallot Vinaigrette
- 1/3 c extra virgin olive oil
- 2 medium shallots, finely chopped (about 30 g or 1/3 c)
- kosher salt*
- 1 tbsp maple syrup
- 2 tbsp sherry vinegar (or I use red wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp coarsely chopped thyme leaves (or whatever herbs you have handy)
- freshly ground pepper
In a small pot, heat the olive oil over medium-low heat. Add the shallots and a good pinch of salt and cook, stirring occasionally, until the shallots are toasted, 7-8 minutes. (Watch the shallots carefully; they will be shimmering the oil for 5 minutes or so before they begin the turn brown. After that, browning happens quickly, and you don't want to overcook them, or the oil will be bitter). Remove the skillet from the heat.
Meanwhile, in a small bowl, add the maple syrup, vinegar, mustard, thyme or herbs, 1/4 tsp salt, and several grinds of pepper.
Pour and scrape the shallot oil into the bowl and whisk until blended.
*Note: if you do not have kosher salt, then use half the amount of regular salt.
Source: Fresh and Green Table