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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When shallots are cooked low and slow, they become meltingly soft and sweet. Sherry vinegar, with its hint of sweetness in the tang, makes a great match. Toss the dressing with a salad of baby spinach, mushrooms, and toasted hazelnuts. Or try it with sliced grilled steak plus mixed lettuces, arugula, chickpeas, and roasted red peppers. Ingredients:
1/2 cup minced shallots |
1/2 cup plus 2 tbsp. extra-virgin olive oil, divided |
1 teaspoon minced fresh thyme leaves |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons sherry vinegar |
Directions:
1. Cook shallots in 2 tbsp. oil over medium heat until very soft. Scrape into a lidded jar and add remaining ingredients. Cover and shake well to blend.
2. Make ahead: Up to 2 weeks, chilled.
3. Note: Nutritional analysis is per Tbsp.
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