A savory dressing for your favorite greens or a light sauce for roasted vegetables and grilled meat or fish, this always-in-season vinaigrette has a place on every table.


Roasted Onion

2 each small yellow onions, split lengthwise with peel on

½ tbsp grapeseed or vegetable oil

1 pinch sea salt

Roasted Onion Vinaigrette

¾ cup roasted onion

1 tsp Dijon mustard

¼ cup sherry vinegar

2 cup grapeseed or vegetable oil

½ cup extra virgin olive oil

¼ tsp sea salt

8 cracks freshly ground black pepper


Roasted Onion:

1. Preheat oven to 375 degrees. Line a baking sheet with foil.

2. Toss onions in oil and sea salt. Place on baking sheet, cut side down.

3. Roast until tender and caramelized, approximately 25-30 minutes. Set aside to cool. Discard onion peels.

Roasted Onion Vinaigrette:

1. In the blender, combine roasted onion, dijon mustard, and sherry vinegar. Blend until smooth.

2. With the motor running, stream in the oils. If necessary, adjust consistency with a small amount of water. Season with sea salt and freshly ground black pepper.