This recipe is Whole30, Paleo, Gluten, and Dairy Free.
This Creamy Roasted Shallot Dressing is so versatile! Enjoy it warm over veggies or your favorite protein. It's especially delicious over cauliflower steaks and even rib eye steak off the grill. It is also delish over a salad. I have enjoyed it over a spring salad with grilled chicken or even warm beets with apples and pecans. The options are endless so I hope you give it a try!
2 large shallots, peeled & cut in half
3 cloves garlic, peeled & left whole
1/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup coconut cream, white part
1 tbsp course Dijon, I like Noble Made
3 dates, soaked in hot water 15 minutes
1/4 tsp salt
1/4 tsp pepper
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Preheat oven to 375˚
Line a rimmed pan with parchment paper
Place shallots & garlic on pan
Drizzle with olive oil & sprinkle with salt & pepper
Roast approx. 30 minutes till tender
Remove to high speed blender
Add remaining ingredients
Blend till smooth
Enjoy warm or room temperature
Stores well in refrigerator for a few weeks in a glass jar
Enjoy this recipe by Penny's Primal!