SLOW ROASTED SHALLOT AND GARLIC VINAIGRETTE ENJOY DAN:

SLOW ROASTED SHALLOT AND GARLIC VINAIGRETTE by CHEF DAN:

Makes 1 cup

SHALLOTS:

1 pound whole shallots, peeled

4 cloves garlic, peeled

1/4-cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon soy sauce

2-tablespoon sherry

1 tablespoon Dijon mustard

2 teaspoon brown sugar

2 teaspoons Worcestershire sauce

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 DEGREES)

1.   In baking dish combine shallots, garlic and 2 tablespoon oil.

2.   Cover and bake until tender and golden about 50 minutes.

3.   Drain oil; take shallots and garlic and transfer to a food processor.

4.   Reserve oil.

5.   While machine is running add remaining oil and blend until smooth.

6.   Puree shallots and garlic and transfer to skillet, over medium-heat.

7.   Add all ingredients and reserved oil and sauté, stirring for about 3 minutes.

8.   Process until well blended.

9.   Season with sea salt and freshly ground black pepper to taste.

10.                Refrigerate and bring to room temperature before using.

  

ENJOY DAN:                                                          BON-APPETITE