Roasted Shallot Vinaigrette

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Ingredients: 

• 1 medium peeled shallot
• 2 tablespoons MOV Red Wine Vinegar
• 2 tablespoon MOV Extra Virgin Olive Oil
• 1 teaspoon of sugar
• 1 teaspoon Dijon Mustard
• 2 cups tightly packed fresh cilantro leaves
• 1/4 taspoon of salt
• 1/4 teaspoon black pepper

Directions:
Oven at 400 degrees F*

Wrap shallot in foil – back for 35 minutes, let cool peal and mince.
Combine shallot, vinegar, EVOO, cilantro, sugar, mustard, salt and pepper in a large bowl, stir and whisk well.

Serve to top your mushrooms or potatoes

Serve with Roasted Portobello Mushrooms & Roasted Potatoes.

* Can be done on a grill.
​​Enjoy!

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