Rhubarb and Shallot Vinaigrette
This Zesty Vinaigrette dresses up greens with an essence of Rhubarb. Make these delectable Bruschettas to serve with the salad
Make the Rhubarb Vinegar.
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.
Add this mixture to a small food processor or a blender. Process until finely chopped and creamy.
Add the Rhubarb Vinegar, swirl to incorporate.
Slowly – add the remaining oil in a slow stream until emulsified.
Option: add 1 T. roasted rhubarb to the dressing.
Great with: Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette.
Store Vinaigrette in a clean glass container in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer.