roasted shallot dressing

This is the recipe I have been digging for, from 5 years ago. Its great because its a shallot dressing that confit's the onions, giving them a much more balanced flavor. Can be used on almost all "house" salads. 2 cups shallot puree. 1TB dijon mustard. 1 cup sherry vinegar. 2 cups reserved shallot oil. Salt and pepper. This is just a guide, its close but to acheive the balance you want may take some adjusting. So basically, this is shallots confited in the oil, covered very slow. Then strained out, reserving the oil. It will be the same oil used later on. This is the other cooking process: 1 tub peeled shallots. Cover with blended olive oil. Slowly cook until lightly caramelized and tender. Drain shallots and reserve oil. Puree shallots and continue as recipe says.