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SALAD
DRESSINGS:
Warmed Shallot
Vinaigrette
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Warmed
Shallot Vinaigrette |
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Just the right
blend of flavors...
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6
unpeeled |
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shallots |
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2
Tbs |
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extra virgin olive oil |
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¼
cup |
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balsamic vinegar |
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2
medium |
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cloves of garlic, minced |
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2
tbs |
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dijon mustard |
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½
tsp |
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fresh ground pepper |
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½
cup |
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extra virgin olive oil |
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1 |
Preheat oven
to 250 degrees F. |
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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. |
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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. |
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Cooking Tips |
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*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! |
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RATE this Recipe
Ratings:
****Restaurant
Quality! would
make it again. "I went with the suggestion and served this
over fresh spinach. It was perfect!"
-Washington D.C.
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