The slight sweetness of the roasted shallot in the vinaigrette dressing plays well off the bright-flavored herbs.
1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (4-ounce) package herb salad mix
How to Make It
Preheat oven to 400°.
Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk. Add salad mix; toss well to coat.
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