Roasted Shallot and Garlic Vinaigrette

Roasted Garlic mellows with roasting and Shallots sweeten, pureeing these into
the vinaigrette infuse a delicious flavor.

Servings: 8 servings

Author:

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Dinner Main Salad

French

honey Garlic Vinaigrette olive oil roasted shallots

🧂 Ingredients

1 Trim the ends of the shallots and cut in half.
2 Peel the Shallots. Cut each halved shallot in half again.

Try to keep the pieces of shallot together to roast.
3 Toss the Garlic and Shallot pieces with some olive oil to coat.
4 Roast them on a sheet pan for 15 minutes. Check to see if the garlic and
shallots are tender.

Garlic will be slightly browned and the shallots should have some browning as
well.If they are not tender, roast for 5 additional minutes.

Remove from the oven when soft. Let cool to room temperature.
5 Cut the shallots into smaller pieces so it is easier to puree.
6 In the tall container, add the garlic, shallots, honey, dijon mustard, white
wine vinegar and lemon juice.
7 Using the immersion blender, puree the ingredients in the container.

The ingredients should be smooth.
8 Drizzle in the olive oil, as the immersion blender is running.
9 Adjust seasoning with Salt and Pepper, or additional honey to additional
sweetness.