Roasted Shallot Blue Cheese Vinaigrette
Posted: Sun Apr 17, 2011 9:06 pm
Roasted Shallot Blue Cheese Vinaigrette
You’ll want to spring for your favorite blue cheese—it’ll be the star. It’s best to serve a dressing this bold with mild-flavored greens.
Ingredients:
2 medium shallots, peeled
2 cloves garlic, peeled
3 tablespoons extra virgin olive oil, divided
4 ounces creamy blue cheese
3 tablespoons white wine vinegar
1 teaspoon fresh tarragon leaves
1 teaspoon fresh parsley
1 teaspoon sweet paprika
1 teaspoon mustard powder
Sea salt and fresh black pepper, to taste
Preparation:
Set shallots and garlic cloves inside a square of foil and pour a tablespoon of oil over them. Fold foil tops together, forming a packet. Roast in a 350-degree oven for 20 minutes or until shallots are soft to the touch. Set foil packet aside to cool.
Puree all ingredients except remaining oil, then slowly add oil while blending. Season with salt and pepper. Makes about 1 cup
You’ll want to spring for your favorite blue cheese—it’ll be the star. It’s best to serve a dressing this bold with mild-flavored greens.
Ingredients:
2 medium shallots, peeled
2 cloves garlic, peeled
3 tablespoons extra virgin olive oil, divided
4 ounces creamy blue cheese
3 tablespoons white wine vinegar
1 teaspoon fresh tarragon leaves
1 teaspoon fresh parsley
1 teaspoon sweet paprika
1 teaspoon mustard powder
Sea salt and fresh black pepper, to taste
Preparation:
Set shallots and garlic cloves inside a square of foil and pour a tablespoon of oil over them. Fold foil tops together, forming a packet. Roast in a 350-degree oven for 20 minutes or until shallots are soft to the touch. Set foil packet aside to cool.
Puree all ingredients except remaining oil, then slowly add oil while blending. Season with salt and pepper. Makes about 1 cup