Rhubarb and Shallot Vinaigrette

Ingredients

• ½ cup neutral oil*, divided
• ⅓ cups shallots, peeled and coarsely chopped
• 1 tablespoon fresh garlic, peeled and coarsely chopped
• 2 pinches ground cloves
• ⅛ teaspoon Italian seasoning
• 2 pinches freshly cracked black pepper
• 2 teaspoons pure maple syrup
• ¼ cup Rhubarb Vinegar (see recipe)

Instructions

1. Make the Rhubarb Vinegar.
2. Pour the oil in a glass measuring cup. Take out 2 tablespoons and add to a small skillet with the shallots. Turn the heat to medium and cook the shallots, stirring until they are just golden around the edges. Remove from heat. After 1 minute, add the garlic, cloves, Italian seasonings, pepper and maple syrup.
3. Add this mixture to a small food processor or a blender. Process until finely chopped and creamy. Add the Rhubarb Vinegar, swirl to incorporate.
4. Slowly - add the remaining oil in a slow stream until emulsified. Option: add 1 T. roasted rhubarb to the dressing.
5. Great with: Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette.
6. Store Vinaigrette in a clean glass container in the refrigerator.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.