Roasted Lemon Vinaigrette

 Makes About 1 ½ Cups

¼        Cup Roasted Lemon Juice

2          Tablespoons White Balsamic Vinegar

3          Roasted Garlic Cloves (Page)

2          Shallots, Peeled

1          Tablespoon Dijon Mustard

1          Cup XVOO

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified.

Store in an air-tight container in the refrigerator for up to 3 days.

 

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