Roasted Shallot Vinaigrette

Name: Roasted Shallot Vinaigrette
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 1 cup
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

(3)

Recipe by Normaone

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.

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READY IN: 53mins

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 400^F.
In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
Stir to coat evenly.
Cover and bake until tender and golden, about 40 minutes, stirring now and then.
Drain shallots and garlic and place in a blender or food processor.
Reserve oil.
Puree shallots and garlic and transfer to a heavy medium skillet.
Add remaining 1/4 cup olive oil, stirring to combine.
Over medium heat, continue stirring until brown, about 3 minutes.
Return to processor and add remaining ingredients, including the reserved oil.
Process until well blended.
Season to taste.
Can be made ahead and refrigerated.
Bring to room temperature before using.