Roasted Shallot Vinaigrette

Kitchen Tested
  • Yield 1 1/2 cups

Try this mild vinaigrette made from shallots on salads or sautéed vegetables.

img_0090
Photo by Teresa Blackburn

This mild vinaigrette is perfect on fresh asparagus or a salad of baby greens with apples, toasted pecans and Gruyère cheese or in a wheat berry salad.

Ingredients

6 shallots, peeled
2 garlic cloves, peeled
1 cup extra-virgin olive oil, divided
Sprig of rosemary
1/3 cup white balsamic vinegar
1/2 teaspoon salt
Freshly ground black pepper

Instructions

  1. Preheat oven to 400F.
  2. Toss together shallots, garlic and 1/2 cup olive oil. Spread on a baking pan. Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized. Drain shallots, reserving oil in a measuring cup. Add enough additional oil to measure 2/3 cup.
  3. Place shallots, rosemary and vinegar in a food processor. While machine is running, slowly drizzle in reserved oil. Add salt and pepper. Makes 24 (1-tablespoon) servings.

Comments

Follow

Get every new post delivered to your Inbox.

Join 278 other followers