Total Time
15 Mins
Yield
Makes 1 cup

When shallots are cooked low and slow, they become meltingly soft and sweet. Sherry vinegar, with its hint of sweetness in the tang, makes a great match. Toss the dressing with a salad of baby spinach, mushrooms, and toasted hazelnuts. Or try it with sliced grilled steak plus mixed lettuces, arugula, chickpeas, and roasted red peppers.

How to Make It

Step 1

Cook shallots in 2 tbsp. oil over medium heat until very soft. Scrape into a lidded jar and add remaining ingredients. Cover and shake well to blend.

Step 2

Make ahead: Up to 2 weeks, chilled.

Step 3

Note: Nutritional analysis is per Tbsp.

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