Not gonna lie. This is my new favorite salad dressing.

Roasting shallots before hand kick it up to the most important notch.

Trust me. Once you make it, you’ll be making it on repeat.

Ingredients:

2 large shallots, rough chopped

2 garlic cloves

2 Tbsp olive/avocado oil blend

1/3 cup white balsamic vinegar

1/2 cup olive oil

1 Tbsp honey

2 tsp grainy mustard

1 tsp thyme

1/2 tsp salt

1/2 tsp ground black pepper

Directions:

Preheat the oven to 425.

Toss shallots, garlic cloves, and 2 Tbsp evoo together on a baking sheet.

Roast until shallots are golden brown, checking every 5 - 10 minutes or so, and shaking the pan as to not burn.

Add shallots, garlic, and excess oil to a glass pint jar. Add the rest of the ingredients and use an immersion blender to combine.