Roasted Shallot Lambrusco Vinaigrette

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Posted by in Recipes on Sep 19, 2012 . .

This rich vinaigrette is lovely on steamed vegetables like green beans, or a crisp frisée salad with a poached egg. The roasted shallots add a sweet flavor and smoky depth to the dressing.

8 shallots, peeled and ends trimmed

  • 1 Tbsp. Olive Cart Scallion Greens extra virgin olive oil
  • 1 Tbsp. whole grain mustard
  • 2 Tbsp. Olive Cart Lambrusco Vinegar
  • 1 tsp. lemon zest
  • 2 Tbsp. coarsely chopped fresh parsley
  • ¾ cup Olive Cart Organic extra virgin olive oil
  • Olive Cart Gourmet Pepper Blend
    Olive Cart Michigan Flaked Sea Salt

Preheat the oven to 425 degrees F.

In a small bowl, toss the shallots with 1 Tbsp.Olive Cart Scallion Greens extra virgin olive oil. Place the shallots in a pie tin, and roast them for 35 to 45 minutes, or until tender. Cool.

Put the mustard, vinegar, zest, and parsley into a blender. Add four of the roasted shallots. Blend. Add the extra-virgin olive oil in a steady stream until the dressing emulsifies. Cut each of the remaining shallots in half, and add to the dressing. Season with sea salt and freshly ground black pepper. 

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