dish
Roasted Shallot Vinaigrette

8
Serves
41
Calories
9
Nutrients
9
Vitamins

Ingredients

2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons red wine vinegar
4 tablespoons low-sodium chicken stock
1 tablespoon chopped chives

Cooking Instructions

1. Preheat the oven to 350°F.

2. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down.

3. Roast in the oven until the shallots are very soft, about 20 to 30 minutes.

4. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor.

5. Add the mustard and puree. Add the vinegars by the tablespoon, pureeing after each addition.

6. With the motor running, add the olive oil and stock slowly through the feed tube.

7. Stir in the chives and pepper. Adjust the salt and pepper to taste.

Serving Size: 2 tablespoons

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
41
Protein
0 g
Total Carbohydrate
2 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
5 %
Percent Calories from Carbohydrate
14 %
Percent Calories from Fat
81 %
Vitamin A
52 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
1 mg
Vitamin D
0 IU
Folate
2 mcg
Vitamin E
1 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
9 mg
Iron
0 mg
Phosphorus
16 mg
Potassium
31 mg
Sodium
215 mg
Zinc
0 mg