Roasted Shallot & Truffle Vinaigrette
Looking for a quick and easy side dish recipe? Try this fresh idea from John-Paul Adamo, our President and Chef – it’s great on asparagus, green beans, or even on a warm potato salad…. You can also add tomatoes and sliced almonds, like we did!
2 oz. Riesling and 2 oz. White Balsamic Vinegars
1oz. Balsamic Vinegar (or as needed)
1 tsp. Dijon Mustard
1 Whole Shallot
2 Garlic Cloves
1 tsp. Organic Sugar
Salt and Cracked Black Pepper (to taste)
1 tsp. Truffle Paste
4 oz. Olive Oil (plus some for roasting shallots)
6 oz. Grape-Seed Oil (or as needed)
Peel and toss shallot, garlic with olive oil, salt and pepper and balsamic. Roast in a small pan at 350˚F until shallots and garlic are soft and caramelized. Cool and set aside.
Blend all ingredients, including roasted shallots and garlic (but do not add your oil) until smooth. Slowly stream in oil – note that oil is to be incorporated as needed (amounts may vary). Once desired consistency is met, taste and adjust seasonings to your liking. Enjoy!