Skip to main content

Shop our new Aluminum Bottled Oils! Free shipping on your first order when you join our newsletter.

Shop our new Aluminum Bottled Oils! Free shipping on your first order when you join our newsletter.

Roasted Shallot–Sherry Vinaigrette

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.

Recommended Products