SHALLOT VIANAIGRETTE

Ingredients

• ½ cup plus 2 Tbsp Extra-virgin olive oil
• 4 ea. shallots, peeled and minced
• 1 clove garlic, minced
• ¼ cup Balsamic Vinegar
• 2 Tbsp Lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp Honey
• Warm water as needed
• Salt and freshly ground black pepper to taste

Blender or food processor

Directions

Heat 2 tablespoons of olive oil in a sauce pan over medium-high until simmering.  Add shallots and cook until translucent 3-4 minutes.  Add garlic, lower heat and slowly cook mixture until shallots start to break down, about 20-25 minutes.  Watch and stir occasionally; you do not want the shallots to over brown, when done they should be golden in color.  Remove mixture from heat and put in blender or food processor.  Add vinegar, lemon juice, mustard, and honey.  Mix well.  While blender or processor is on slowly add the ½ cup of olive oil to emulsify the vinaigrette.  If dressing starts to become too thick slowly add a small amount of warm water to adjust the consistency.  Season the dressing with salt and ground pepper to taste.  You may need to add a small amount of vinegar or oil to adjust dressing to taste.

Dressing can be made 2 or 3 days in advance and held in the refrigerator.  If chilled, let dressing sit at room temperature for 30 minutes prior to using.