Roasted Shallot Vinaigrette

  • 1 cup peeled shallot
  • 4 cloves peeled garlic
  • 3/4cup olive oil, divided
  • 1/4cup balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard

Preheat oven to 400F.

In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.

Stir to coat evenly.

Cover and bake until tender and golden, about 40 minutes, stirring now and then.

Drain shallots and garlic and place in a blender or food processor.

Reserve oil.

Puree shallots and garlic and transfer to a heavy medium skillet.

Add remaining 1/4 cup olive oil, stirring to combine.

Over medium heat, continue stirring until brown, about 3 minutes.

Return to processor and add remaining ingredients, including the reserved oil.

Process until well blended.

Season to taste.

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