This recipe calls for shallots but you can substitute red onion in a pinch. I highly recommend the shallot, however. They look like a cross between garlic and onion and are great in dishes that call for raw onion but you don't want that bitter overpowering flavor. I'm thinking chunky guacamole, anyone else?
Makes about 1 cup
3/4 cup olive oil
1/4 cup raspberry balsamic vinegar
1 T minced shallot
3/4 tsp dried tarragon or 2 teaspoons fresh minced
1 garlic clove, minced
1/2 tsp salt
1/4 teaspoon pepper
*optional: 1 T Dijon mustard
Shake all of the ingredients in a jar. Let flavors meld at room temperature until ready for use. Store leftovers in the fridge but use quickly.
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