You are here: Home » Recipes » Roasted Shallot Vinaigrette Roasted Shallot Vinaigrette Kitchen Tested Yield 1 1/2 cups Try this mild vinaigrette made from shallots on salads or sautéed vegetables. Photo by Teresa Blackburn PrintEmail 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, peeled2 garlic cloves, peeled1 cup extra-virgin olive oil, divided Sprig of rosemary1/3 cup white balsamic vinegar1/2 teaspoon salt Freshly ground black pepper Instructions Preheat oven to 400F. 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. 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.