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Recipes&Entertaining
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Warmed
Shallot Vinaigrette
Just the right
blend of flavors...
6
unpeeled
shallots
2
Tbs
extra virgin olive oil
¼
cup
balsamic vinegar
2
medium
cloves of garlic, minced
2
tbs
dijon mustard
½
tsp
fresh ground pepper
½
cup
extra virgin olive oil
1
Preheat oven
to 250 degrees F.
2
Rub shallots
with 2 T. olive oil and place in a heavy baking
pan. Bake for 40 minutes until shallots are very
soft. Squeeze shallots from their skin, dice and
place in a small saucepan.
3
Add vinegar,
garlic, mustard, and pepper. Slowly whisk in
oil. Heat to boiling, reduce heat and simmer for
two minutes. Set aside and keep warm.
Cooking Tips
*This salad dressing
is best utilized over spinach salads. The temperature of
the dressing wilts the spinach a bit- it makes for a
great first course. Throw a little goat cheese and
baguette on top!