ROANOKE – Chef Charles Brown is back from Frankie Rowland's with a Roasted Shallot Vinaigrette for a Black and Blue Ribeye Salad.
Roasted Shallot Vinaigrette
8 large shallots halved/roasted @400/25min Salt and Pepper
1 1/2 TBL Chopped Garlic
3/4 Cup Balsamic Vinegar
1 TBL Dijon Mustard
1 tsp Brown Sugar
1 1/2 Cup -3 Cup Oil
In blender add all ingredients, turn on high. Once incorporated, with blender running, drizzle oil until desired consistency. Enjoy!