Fresh Salads, Soups and Sauces

Ingredients

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 Tbs California Olive Ranch extra virgin olive oil
• 1 Tbs whole-grain mustard
• 2 Tbs sherry vinegar
• 1 tsp lemon zest
• 2 Tbs coarsely chopped fresh parsley
• 3/4 cup California Olive Ranch extra-virgin olive oil
• Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 425 degrees F.

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

3. 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.