Tuesday, August 9, 2011

Herb Salad with Roasted Shallot Vinaigrette

Herb Salad with Roasted Shallot Vinaigrette
Adapted from Cooking Light Magazine

This is a very simple salad with a delicious vinaigrette. What I love about this vinaigrette is that it doesn't have a lot of oil like most salad dressings have. The roasted shallot gives the vinaigrette a lot of flavor.

1 medium shallot, peeled (0.9 ounce)
2 tablespoons red wine vinegar (0.6 ounce)
1 tablespoon extra virgin olive oil (0.4 ounce)
1 teaspoon agave nectar (0.2 ounce) or sugar
1 teaspoon Dijon mustard (0.2 ounce)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
One 4-ounce package of herb salad or spring salad mix

Preheat oven to 400 degrees. Position oven rack to the center of the oven.

Wrap the shallot in aluminum foil. Place shallot directly on the oven rack and roast for 35 minutes. Remove foil from oven to cool, about 10 minutes. Transfer shallot to a cutting board to finely minced the shallots.

In a small bowl, combine the minced shallots, vinegar, oil, agave nectar, mustard, salt and pepper. Stir well with a small whisk. Add salad mix and toss to coat.

Yields 2 to 4 servings

1 comment:

  1. Thanks for sharing. I've been on the hunt for a simple yet tasty salad vinaigrette.