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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
June 23, 2009
Makes 1 cup.
This rich vinaigrette is lovely on steamed vegetables like green beans, or a crisp frisee salad with a poached egg. The roasted shallots add a sweet flavor and smoky depth to the dressing.
8 shallots, peeled and ends trimmed
1 TBS olive oil
1 TBS whole-grain mustard
2 TBS sherry....
