Roasted Shallot Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This is a nice dressing to have on hand. It makes a simple tossed salad very special. It would also be nice as a baste for chicken or even salmon. Ingredients:
1 cup peeled shallot |
4 cloves peeled garlic |
3/4 cup olive oil, divided |
1/4 cup balsamic vinegar |
1 tablespoon soy sauce |
1 tablespoon dijon mustard |
Directions:
1. Preheat oven to 400^F.
2. In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
3. Stir to coat evenly.
4. Cover and bake until tender and golden, about 40 minutes, stirring now and then.
5. Drain shallots and garlic and place in a blender or food processor.
6. Reserve oil.
7. Puree shallots and garlic and transfer to a heavy medium skillet.
8. Add remaining 1/4 cup olive oil, stirring to combine.
9. Over medium heat, continue stirring until brown, about 3 minutes.
10. Return to processor and add remaining ingredients, including the reserved oil.
11. Process until well blended.
12. Season to taste.
13. Can be made ahead and refrigerated.
14. Bring to room temperature before using.
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