Roasted Shallot Vinaigrette
Ingredients:
20 shallots, peeled
2 1/2 cups extra-virgin olive oil
1 cup sherry vinegar
1/4 cup honey
2 teaspoons chopped rosemary
2 teaspoons salt
1 teaspoon cracked black pepper
Directions:
1. Rub the shallots with a little oil and roast at 300 degrees F until very tender and well browned. When cool enough to handle, cut into quarters.
2. Combine the shallots with the vinegar. Whisk in the remaining oil gradually.
4. Add the herbs and adjust seasoning with honey, salt, and pepper.
Yield: 1 quart
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