Roasted Shallot Vinaigrette
Makes 1/2 cup.
2 large garlic cloves
1 tablespoon olive oil
1 tablespoon chicken stock
2 tablespoons sherry vinegar
1/3 cup olive oil
â€¢ sea salt and freshly ground pepper
Preheat oven to 400Â°F.
Peel shallots and garlic. Coat lightly with 1 tablespoon of olive oil. Place in a small ovenproof baking dish and add chicken stock. Cover tightly with aluminum foil. Roast in oven 45 minutes or until very soft.
Cool slightly and place in bowl of a food processor with sherry vinegar. Puree until smooth.
With food processor running, slowly add 1/3 cup olive oil. Season to taste with salt and pepper. Set aside until needed.