Roasted Root Vegetable Warm Vinagrette

By B1ondie

Ingredients

• 1 + 6 TBSP of Olive Oil
• 1 Shallot minced
• 1 tsp Dijon
• 2 TBSP Apple Cider Vinegar
• 1 tsp Finely chopped fresh rosemary
• salt & pepper

Preparation

Step 1

Heat 1 TBSP of oil and cook shallot for 1 minute. Whisk in mustard, vinegar and rosemary and reduce heat to low.

Whisk in remaining 6 TBSP of oil in a slow drizzle.

Season with salt and pepper.

Toss with any Roasted Vegetables