Roasted Shallot Vinaigrette
- 5 shallots
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
- 1/3 cup olive oil
- Preheat oven to 400u0b0. Peel shallots, and toss with 1 Tbsp. olive oil in a large bowl. Arrange shallots on an aluminum foil-lined baking sheet.
- Bake at 400u0b0 for 25 minutes or until shallots are very tender, turning once after 15 minutes. Remove from oven, and let cool 10 minutes.
- Pulse roasted shallots, white wine vinegar, and next 4 ingredients in a food processor 3 to 5 times or until thoroughly blended. With processor running, slowly pour 1/3 cup olive oil through food chute in a slow, steady stream, processing 15 to 20 seconds or until mixture is blended and smooth. Serve immediately. Store vinaigrette in an airtight container in refrigerator for up to 5 days. Let stand at room temperature for 10 minutes, and whisk just before serving.
shallots, olive oil, white wine vinegar, balsamic vinegar, salt, sugar, pepper, olive oil
Taken from www.myrecipes.com/recipe/roasted-shallot-vinaigrette (may not work)