Assorted Greens with Roasted Shallot Vinaigrette


Prep Time {10 min}

Cook Time {10 min }

Serving Size {12 servings}


1 Cup + 1 Tablespoon Shallots, peeled, sliced

11 Tablespoons Extra Virgin Olive Oil, divided

1/4 Cup Balsamic Vinegar

1/4 Cup Water

1 Teaspoon Dijon Mustard

1 1/2 Teaspoon Salt

1/2 Teaspoon White Pepper

12 Cups Assorted Salad Greens, cleaned


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1. In a saute pan over moderate heat, cook 1 cup shallots in 3 tablespoons olive oil. Cook until shallots are very soft and lightly browned, about 10 minutes.

2. Combine cooked and remaining ingredients, except greens, in blender until smooth. Thin with additional water, if needed.

3. Dress greens with vinaigrette and serve.

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