Roasted Shallot-Sherry Vinaigrette Recipe

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.

See the post!


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