8 shallots, peeler and ends trimmed
1 TBSP olive oil
1 TBSP whole grain mustard
2 TBSP sherry vinegar
1 tsp lemon zest
2 TBSP coursley chopped fresh parsley
3/4 cup extra virgin olive oil
salt and black pepper to taste
Preheat oven or toaster oven to 425 degrees.
In a small bowl mix the shallots with the 1 TBSP olive oil.
Line a baking sheet with tin foil. Place shallots on the baking sheet and roast them for 35-45 minutes. Cool.
Add mustard, vinegar, lemon zest, and parsley into a food processor or blender. Add four of the roasted shallots. Blend. Add the olive oil in a steady stream until the dressing emulsifies.
Transfer to a bowl.
Cut each of the remaining shallots in half and add to the dressing. Season with salt and pepper.