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Aug 04, 2013 at 12:12PM vs Aug 04, 2013 at 12:14PM
Sherry Shallot Vinaigrette
salads
<ul> <li>1/3 c&nbsp;extra virgin olive oil</li> <li>2 medium shallots, finely chopped (about 30 g or&nbsp;1/3 c)</li> <li>kosher salt*</li> <li>1 tbsp maple syrup</li> <li>2 tbsp sherry vinegar (or I use red wine vinegar)</li> <li>1 tsp Dijon mustard</li> <li>1 tsp coarsely chopped thyme leaves&nbsp;(or whatever herbs you have handy)</li> <li>freshly ground pepper</li> </ul> <p>In a small pot, heat the olive oil over medium-low heat. Add the shallots and a good pinch of salt and cook, stirring occasionally, until the shallots are toasted, 7-8 minutes. (Watch the shallots carefully; they will be shimmering the oil for 5 minutes or so before they begin the turn brown. After that, browning happens quickly, and you don&#39;t want to overcook them, or the oil will be bitter). Remove the skillet from the heat.</p> <p>Meanwhile, in a small bowl, add the maple syrup, vinegar, mustard, thyme or herbs, 1/4 tsp salt, and several grinds of pepper. Pour and scrape the shallot oil into the bowl and whisk until blended.</p> <p>;Pour and scrape the shallot oil into the bowl and whisk until blended.</p> <p>;*Note: if you do not have kosher salt, then use half the amount of regular salt.</p> <p>Source: <a href="http://www.amazon.com/The-Fresh-Green-Table-Vegetables/dp/1452102651/ref=pd_bxgy_b_img_y">Fresh and Green Table&nbsp;</a></p>