Shallot Vinaigrette

By smleonard

Ingredients

• 6 medium sized shallots (peeled and chopped small)
• 8 to 12 fl. oz. balsamic vinegar
• 1/2 tsp. chopped garlic
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 4 to 8 fl. oz. olive oil
• 1 fl. oz. extra virgin olive oil

Preparation

Step 1

Place chopped shallots in a mixing bowl with 8 ounces of the balsamic vinegar, the kosher salt, black pepper and extra virgin olive oil. Mix well with a spoon or whisk and slowly add olive oil a few ounces at a time, tasting constantly until a desirable balance of vinegar and oil is achieved. Check and adjust seasonings. Allow to stand for a few hours or preferably overnight. Stir very well before each use.