ROASTED SHALLOT VINAIGRETTE

This dressing is simple yet packed with flavor, bringing a sweet and nutty depth to any dish. We love it tossed with a radicchio salad (think a fennel, citrus, and endive situation). The caramelized shallots add just the right touch of sweetness to balance radicchio’s bitter edge, creating a perfectly harmonious salad!

It’s also fantastic drizzled over roasted veggies, stirred into grain bowls, or served as a dip for crusty bread. You can even use it as a marinade for meat—just skip the lemon juice, as too much acidity can toughen the texture!

INGREDIENTS:
4 large shallots, peeled and quartered
1 garlic clove, peeled
1/3 cup extra virgin olive oil
2 tablespoons white balsamic (or normal works fine as well!)
1 teaspoon Dijon mustard
Juice of 1 lemon
Salt and freshly ground black pepper, to taste

DIRECTIONS:
Preheat your oven to 375°F. Place the halved shallots on a baking sheet, drizzle with olive oil, and roast them for about 25-30 minutes, or until they are soft and caramelized.

Once the shallots are cool, transfer them to a blender, or transfer to a tall container to immersion blend (our favorite method for blending dressing). Add the garlic clove, 1/3 cup olive oil, 1 tablespoon white balsamic, 1 teaspoon Dijon mustard, juice of one lemon, salt, and pepper. Blend until smooth, adjusting with more olive oil if needed to reach your desired consistency.

Taste and adjust the seasoning with honey(if you feel that the shallot is too much and you need to mellow it out), more vinegar, or salt as needed.

Enjoy!