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oasted Lemon Vinaigrette<\/p>\nRoasted Lemon Vinaigrette<\/p>\n
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\u00bc Cup Roasted Lemon Juice (instructions in recipe below)<\/p>\n
2 T. White Balsamic Vinegar<\/p>\n
3 Roasted Garlic Cloves<\/p>\n
2 Shallots, Peeled<\/p>\n
1 T. Dijon Mustard<\/p>\n
1 Cup EVOO<\/p>\n
1tsp. coarse Sea Salt<\/p>\n
\u00bdtsp. Freshly Ground Black Pepper<\/p>\n
<\/p>\n
To make Roasted Lemon Juice:\u00a0 Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish. In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified. Store in an air-tight container in the refrigerator for up to 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Lemon Vinaigrette \u00bc Cup Roasted Lemon Juice (instructions in recipe below) 2 T. White Balsamic Vinegar 3 Roasted Garlic Cloves 2 Shallots, Peeled 1 T. Dijon Mustard 1 Cup EVOO 1tsp. coarse Sea Salt \u00bdtsp. Freshly Ground Black Pepper To make Roasted Lemon Juice:\u00a0 Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The…<\/p>\n