Shallot Vinaigrette

20 November 2020 Dairy Free Gluten Free Vegetarian Friendly
The all round vinaigrette with a little tang from the onion, mild acid from the rice vinegar, hit of heat from the mustard and a great pouring consistency.  It holds its own with the heavier flavours while not overpowering a more delicate salad.

I not only use this on leafy salads, it is also wonderful drizzled on grains, roasted vegetables or a wintery “cooked” salad or hearty vegetable side dish.

Here’s how

  • 80ml rice wine vinegar
  • 1 tbsp dijon mustard
  • 160ml olive oil
  • salt and pepper
  • Allow the sliced (or finely chopped) shallot to sit in the rice vinegar for 15 minutes to allow the onion flavour to mellow.  
  • Add the mustard and mix together and slowly whisk in the olive oil until everything is emulsified together.  

Have you made this dish?

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