Roasted Shallot Vinaigrette

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/14/2020

Try this mild vinaigrette made from shallots on salads or sautéed vegetables.

This mild vinaigrette is perfect on fresh asparagus or a salad of baby greens with apples, toasted pecans and Gruyère cheese or in a wheat berry salad.

Serves: 12 Save

Ingredients (7)

  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1 cup extra-virgin olive oil, divided
  • Sprig of rosemary
  • 1/3 cup white balsamic vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 400F.
  2. Toss together shallots, garlic and 1/2 cup olive oil. Spread on a baking pan. Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized. Drain shallots, reserving oil in a measuring cup. Add enough additional oil to measure 2/3 cup.
  3. Place shallots, rosemary and vinegar in a food processor. While machine is running, slowly drizzle in reserved oil. Add salt and pepper. Makes 24 (1-tablespoon) servings.

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