Name: Roasted Shallot Vinaigrette
Total time: 15 min
Ingredients: 2 each shallots (coarsely chopped); 1-2 each garlic cloves; 1/2 T. Dijon mustard; 1 cup Balsamic Vinegar of Modena; 1/2 T. honey, (local); 1 cup extra virgin olive oil; to taste salt and pepper

Roasted Shallot Vinaigrette

Skill Level: Beginner. Serving Size: 1 1/2 T.

Print Recipe

Total Time 15

Servings: 20

Course: Sauces & Dressings

Ingredients Method Notes

Ingredients

2 each shallots coarsely chopped
1-2 each garlic cloves
1/2 T. Dijon mustard
1 cup Balsamic Vinegar of Modena
1/2 T. honey, local
1 cup extra virgin olive oil
to taste salt and pepper

Method

Preheat the oven to 350F.
While oven is preheating, toss shallots and garlic with 1-2 T. of olive oil, salt, and pepper.
Place on a parchment paper lined sheet pan and roast at 350F for 10-15 minutes or until golden brown. Remove from oven and cool.
Using a blender, combine shallots, garlic, Dijon, honey and balsamic vinegar, and blend until smooth.
Slowly add olive oil in slow stream until emulsified.
Adjust seasonings and enjoy!

Notes

Shallots and garlic are high in compounds that support blood pressure and heart health. Gluten-free, nut free, dairy free.

Nutrition Information: Calories: 110, Fat: 11g, Protein: 0g, Carbohydrates: 3g, Fiber: 0g, Added Sugar: 3g, Sodium: 35mg.

Roasted Shallot Vinaigrette

Ingredients

Method

Notes

Taste it at the source