Roasted Shallot Thyme & Parmesan Vinaigrette

A tasty vinaigrette is so easy to make & so worthwhile. One of my favorite things to do is to make something simple - very well. A salad is a great place to start. Take the time to create a salad that is memorable and unexpected. Any surprise element in the salad is bound to impress. There are so many elements to a salad that you can upgrade. A home-made salad dressing is definitely a place to start. Some other ideas for an upgrade include: home-made sourdough croutons, parmesan crisps, fried chickpeas, or blanched veggies. The options are endless. 

For today, let's think about the salad dressing. The important thing to remember here is that all you need to do to make a great salad dressing is get the ratio right. The ratio of oil to vinegar is THE most important thing about a salad dressing. Some people prefer a 2:1 ratio, while others prefer a 3:1 ratio. I personally try and pair the ratio of the dressing with the specific type of salad I am making. If I am making a delicate butter lettuce salad than I will pair it with the lighter 3:1 ratio for the salad dressing. If I am making a salad with  more agressive greens, such as: kale, spinach, or arugula - then I will pair it with a more agresive salad dressing ratio (2:1).

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Roasted Shallot, Thyme & Parmesan Vinaigrette

Author: Candie Matthews

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

To make a great vinaigrette - all you need is to get the ratio down: two or three parts oil to one part acid. For the acid, try any kind of vinegar or citrus juice. After that, you can add whatever you want. Go flavor-crazy. Get creative. This vinaigrette uses Champagne vinegar & olive oil at a 2:1 ratio.

Ingredients

• 1/3 cup Champagne Vinegar
• 2/3 cup + 2 tbsp olive oil
• 3 tbsp parmesan (freshly grated )
• 1 tsp Dijon Mustard
• 1 tsp something sweet ((I used agave, but feel free to sub-in sugar, simple syrup, or honey))
• 1 tbsp thyme
• salt & white pepper
• 2 shallots (small to medium sized)

Instructions

1. Roughly chop the shallots and pan fry on medium heat with 2 tbsp of olive oil. Cook for 3-5 min. They are done when they look a bit translucent and are you can smell their deliciousness.
2. Add the following ingredients to the blender: roasted shallots, with all of the olive oil from the pan, mustard, & vinegar. Blend on high for 1-2 min.
3. Remove the lid to the blender, set the speed on low, and slowly drizzle the olive oil into the dressing. The slower the better. This step is meant to emulsify the dressing, meaning that if you go slow enough, then the dressing will not separate.
4. After all of the olive oil has been incorporated into the dressing, add the agave, parmesan and the thyme. Blend on high for 2 min.
5. Season with salt & white pepper. Done. The dressing will keep in a sealed container in the fridge for 7-10 days.