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Roasted Garlic and Shallot Vinaigrette Recipe

Looking for a great salad dressing? Try this simple to make and delicious Roasted Garlic and Shallot Vinaigrette Recipe.
Course Appetizer, lunch, Salad
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 383kcal


  • 1 large peeled shallot cut in half
  • 3 garlic cloves
  • 1 tablespoons of olive oil
  • 1 cup of red wine vinegar
  • 1 tablespoon of dijon mustard
  • 1/4 cup of honey
  • 1 1/2 cups of salad oil
  • Kosher salt and fresh cracked pepper to taste


  • coat the shallot and garlic in olive oil and place in a saute pan and roast in the oven on 325° for 30 minutes. Once they are golden brown, remove from the oven and cool.
  • When the shallot and garlic are cool, place in a blender with vinegar, mustard and honey and blend on high until the shallot and garlic are finely minced.
  • Next, turn the blender down to low speed and slowly drizzle in all of the oil until combined. Season with salt and pepper and chill before using on salad greens.


Calories: 383kcal | Carbohydrates: 39g | Protein: 1g | Fat: 24g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 128mg | Fiber: 1g | Sugar: 36g | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg