A member of the onion family, shallots are milder in flavor and great in salads or sauces. Roasting the shallots brings out their natural sweetness and tames the onion "sting". Shallots are perfect for people who avoid onions, as they add flavor and body without overpowering the dish they're in.

Choose shallots that are firm with no wrinkled skin or sprouting. Store shallots and all onions in a cool, dry place. Don't store them in the refrigerator, as cold temperatures speed up the spoiling process.

6 medium shallots
Juice of 1 navel orange
Juice of ½ lemon
1 teaspoon whole-grain mustard
½ cup extra-virgin olive oil, plus more for roasting
Salt and freshly ground black pepper

1. Preheat oven to 400 degrees F. Center a small piece of parchment paper on stretch of foil, place shallots on parchment, and drizzle with olive oil. Enclose shallots tightly in foil, creating an airtight packet. Place packet on baking sheet and roast until very soft, about 35-40 minutes.

2. Remove from oven and let cool completely. Peel and trim shallots with a sharp knife or shears.

3. Put shallots, orange juice, lemon juice, mustard, and olive oil in a blender and blend until smooth and thick. Season with salt and pepper and blend. Store vinaigrette in an airtight container in refrigerator for up to 5 days.

Yield:
About 1 cup.