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

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Recipe by Normaone

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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.

Ready In:: 53mins
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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

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.

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RECIPE MADE WITH LOVE BY

@Normaone

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@Normaone

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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."

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review by Chef TanyaW

7/8/2013

Great dressing for a spinach salad with lentils, pickled onions, roasted zucchini, beet chips and kale chips... but not a kid friendly meal (I was trying to imitate the salad at Nordstrom's Bistro and it was pretty good... I still need to work on it). My husband said he would not like it as a regular salad dressing.

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review by Everything Sweet

3/2/2008

Good recipe and flavor. The dressing came out a little thick, so next time I am going to try adding a little more vinegar and a splash or two of Merlot or Cab Sav. Then puree for a while. Overall, it is a great base. PS Add salt and pepper also.

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review by English_Rose

5/13/2007

Great recipe, I made this to go with Recipe #92175. The only change I made was to reduce the garlic to two cloves as I didn't want a strong garlic taste. Thanks for posting!

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creation by Normaone

4/9/2003

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.