Sherry-Shallot Vinaigrette

About 4 Servings

2 shallots, finely minced

1/2 cup sherry vinegar

1 T red wine vinegar

3/4 cup plus 2 T Canola oil, and additional for filming pan

1/4 cup molasses

Salt and freshly ground black pepper to taste

1. Heat sauté pan over medium heat.  Add enough Canola oil to film pan.

2. Add shallots and cook until caramelized (translucent and browned).  Let cool.

3. Mix shallots with remaining ingredients (adding Canola oil in increments) until incorporated.  You may not wish to use the entire measure of Canola oil; taste as you mix.

4. Season to taste with salt and pepper.

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