Roasted Shallot Vinaigrette

Aug 30, 2013

Roasted Shallot Vinaigrette


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Roasted Shallot Vinaigrette 

Cooking Time: 45 minutes makes: 2 cups

This flavorful dressing is great to have on hand; it makes a delicious sauce for chicken and pork and a great dip for raw vegetables.


5-6 medium shallots

5 sprigs thyme

2 tsp. Dijon mustard

1 1/2 cups olive oil

1/3 cup balsamic vinegar

Salt & Pepper, to taste

Cooking Instructions:

Preheat the oven to 350*.  Peel the shallots, drizzle with olive oil and roast in a foil packet with the thyme sprigs.  Cook until tender, about 45 minutes-1 hour, depending on the size of the shallots.  Allow to cool slightly, then purée in a blender with the vinegar and mustard until smooth.  Slowly drizzle in the oil.  The dressing will be thick.  Season with salt and pepper, and refrigerate.

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