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.
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.