Balsamic Shallot Vinaigrette

This & That
Written By Sally Uhlmann

This is a tangy and aromatic dressing that combines rich acidity with savory depth and herbaceous brightness, delivering layers of complex flavor that enhance both delicate and robust salads. Its balanced profile makes it versatile enough for mixed greens, grain bowls, or roasted vegetables.

Balsamic Shallot Vinaigrette

Serves 4 to 6

Make 30 minutes to 24 hours in advance. The dressing needs to mellow a bit.

2 tablespoons shallot, finely minced
2 tablespoons fresh mint, finely minced
1 clove garlic, finely minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon quality balsamic vinegar
juice from 1 lemon
1 tablespoon cider vinegar
2 tablespoons olive oil

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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