Roasted Shallot Vinaigrette

Photo by Teresa Blackburn
  • Yield: 1 1/2 cups

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.


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


  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.

Nutritional Info *per serving

  • Calories 90
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 50mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 0g