Roasted Shallot–Sherry Vinaigrette

["Recipe courtesy of Jessica Strand,<\/strong> Salad Dressings<\/a> (Chronicle Books, 2008)\nPhotograph by Maren Caruso","Recipe courtesy of Jessica Strand,<\/strong>

Ingredients

8 shallots, peeled and ends trimmed
1 Tbsp. California Olive Ranch extra virgin olive oil
1 Tbsp. whole grain mustard
2 Tbsp. sherry vinegar
1 tsp. lemon zest
2 Tbsp. coarsely chopped fresh parsley
¾ cup California Olive Ranch extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 425 degrees F. In a small bowl, toss the shallots with 1 Tbsp. extra virgin olive oil. Place the shallots in a pie tin, and roast them for 35 to 45 minutes, or until tender. Cool. 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.