Chocolate Balsamic Vinaigrette

The featured August 2007 recipe on the Hershey website. Chef Bill Justus says this vinaigrette can be used as a salad dressing or as a marinade for vegetables, meats and seafood. Servings and prep times are guess-timates.

• Ready In: 8 mins
• Serves: 12
• Yields: 2 3/4 cup

Ingredients

• 1  tablespoon shallot, minced
• 1 1⁄2 cups olive oil
• 1⁄2 cup  Hershey's syrup (HERSHEY'S Special Dark syrup)
• 3⁄4 cup  balsamic vinegar
• 1  teaspoon Dijon mustard
•  salt and pepper, to taste

Directions

1. Place shallots and mustard in a stainless steel bowl and mix.
2. Alternately add oil and vinegar.
3. Add all other ingredients and mix well.