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Grilled Shallot Vinaigrette
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Nutrition Facts
Serving Size 45 g
(Approx. 15 Servings)
Amount Per Serving
Calories 120 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 230 mg 10%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 1 g
Vitamin A 35% • Iron 8%
Vitamin C 45% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Shallot Vinaigrette
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Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
15  People

Ingredients

Recipe makes 15 Servings

6 medium shallots, peeled and ends trimmed
1 Tbsp extra virgin olive oil
1 Tsp kosher salt
1 Tsp cracked pepper
1 1/2 Tbsp Dijon mustard
1 Tbsp honey
1/3 cup(s) sherry vinegar
1/2 cup(s) Italian flat leaf parsley, leaves loosely packed
3/4 cup(s) grapeseed oil
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Instructions

1
Preheat grill to 400ºF.
2
Take shallots and place them in a bowl, toss with olive oil and salt and pepper. Place shallots on grill until they are nicely caramelized and marked, about 10 to 12 minutes.
3
In a blender add grilled shallots, mustard, honey, vinegar and parsley. Blend together and slowly add in grapeseed oil until the emulsion is smooth. Season to taste with salt and pepper.
4
Refrigerate 30 minutes allowing the flavors to meld. Can be use on salads or as a marinade for grilled chicken or fish.
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