Lettuce Patch Gardens

Sustainably grown artisan vegetables

Colorado Springs, Colorado

Roasted Shallot Vinaigrette

1 tablespoon extra-virgin olive oil, plus 3/4 cup
1 medium shallot
1/4 cup white wine vinegar
Salt and pepper

In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture.

Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper.

Yield: 1 cup
 

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