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Balsamic Roasted Shallot Salad

from Food: Vegetarian Home Cooking by Mary McCartney
Balsamic Roasted Shallot Salad

6 shallots (approx, 6 ounces), peeled 1 tablespoon balsamic vinegar
1 tablespoon light olive oil
pinch sea salt
6 cherry tomatoes
10 walnut halves, broken into pieces
2 1/2 cups mixed salad greens, e.g. arugula, watercress, baby spinach
For the dressing:
1/2 teaspoon mustard, preferably Dijon
1 teaspoon balsamic vinegar
1 tablespoon extra-virgin olive oil
small pinch sea salt

Serves 6

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Food: Vegetarian Home Cooking by Mary McCartney


I love shallots: their oniony, garlic favor goes perfectly with the sweetness of balsamic vinegar when they are baked together, and they are the ideal bite size. This salad looks beautiful too.

Preheat the oven to 350°F.

Line a baking sheet with aluminum foil and arrange the peeled shallots on top. Drizzle the balsamic vinegar and light olive oil over the shallots, coating the shallots well in the mix. Sprinkle some salt over them.

Bake the shallots for 30 minutes, checking every 10 minutes or so and tossing them around in their dressing. After 15 minutes, add the cherry tomatoes to the sheet to bake for the remaining 15 minutes. Take the sheet out of the oven and cool to room temperature.

Meanwhile, in a smali, heavy-bottomed frying pan (no need to add oil) toast the walnuts for a couple of minutes over medium heat, shaking often so they don't burn.

Make the dressing by whisking the mustard, vinegar, and extra-virgin olive oil together in a medium salad bowl. Add a small pinch of sea salt and whisk with a fork. Add the salad greens to the bowl and gently toss the greens so they are lightly coated in dressing.

Arrange the shallots, tomatoes, and toasted walnuts on top of the dressed salad greens. Ready to serve!

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