Creamy Shallot Vinaigrette

Shallots are part of the large and diverse allium family, including onions, leeks, and chives. Shallots have a milder and sweeter flavor than onions, and they range from white to rose red color. They are often used in French cuisine. Because of their lighter flavor, when a recipe calls for shallots, use shallots! You will be impressed by the difference they make to every-day recipes. Shallots are rich in flavonols and polyphenolic compounds, which are actually in higher amounts than in onions and garlic. Furthermore, they also contain dietary fiber, protein, vitamin C, potassium, folate, vitamin A, vitamin B6, and manganese. Shallots can be eaten raw or cooked. Enjoy them in a vinaigrette or caramelized. (Bonus recipe below!)


Creamy Shallot Vinaigrette


1 Shallot bulb, minced

2 Tb. Honey

2 Tb.  Heavy Whipping Cream

2 Tb. Apple Cider Vinegar

1 tsp Dijon

1/4 Cup Olive Oil

Dash of Sea Salt and Black Pepper


In a small mixing bowl, whisk all ingredients together and serve on your favorite bed of greens.

Wow! Look at the vibrant rose color!

Wow! Look at the vibrant rose color!


Caramelized Shallots:

**bonus recipe!!


Ratio is 1 shallot bulb to 1 Tb butter.

Instructions:Melt butter over medium heat. Once the butter is melted add sliced shallots. Stir often so they do not burn. Once the shallots soak up the butter, reduce to low heat. Stir until shallots are soft and caramelized.