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Roasted Shallot Vinaigrette Recipe

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This recipe for Roasted Shallot Vinaigrette, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrew and Anna Rockne
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8-10 whole shallots, peeled
1 cup olive oil
5 tablespoons apple cider vinegar
2 tablespoons fresh chives, finely minced
2 teaspoon kosher salt
2 teaspoon black pepper
3 tablespoons roasted garlic, finely minced
2 springs of fresh thyme

Directions:
Directions:
Place the shallots and 3/4 cup of the olive oil in a small oven proof pan and cover tightly. Bake at 350 for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Place the shallots in a food processor and pure on high for 1 minute. Slowly add the apple cider vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
Place in a mason jar, add fresh thyme springs. Cover with plastic wrap and a screw down lid. Allow to sit refrigerated for 24 hours before serving. Shake well before use.

 

 

 

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