Roasted Garlic Vinaigrette SUBMITTED BY: Chef Philip Dorwart
INGREDIENTS 2 tablespoons Shallots, chopped 1/3 cup White Wine Vinegar 1 teaspoon Dijon Mustard 1/2 teaspoon Salt 1 pinch Black Pepper 6 Garlic Cloves, roasted in a 360 degree oven until softened and lightly browned. 1 cup Olive Oil
DIRECTIONS In blender, blend all ingredients except oil.
While blender is running, add oil in a thin stream until emulsified.
