Roasted Garlic Balsamic Vinaigrette
1/2 cup balsamic vinegar
1/4 cup dark cherry balsamic vinegar
1 tablespoon pureed roasted garlic
1 teaspoon finely diced shallot
2 teaspoons Dijon mustard
1 tablespoon honey
1 egg yolk
1 3/4 cups canola oil
1/2 cup olive oil
Salt and freshly ground black pepper to taste
Add first seven ingredients into 10-cup food processor bowl with cutting blade or blender. While running, slowly dizzle in oils. Season to taste with salt and pepper. Let set overnight in Sub-Zero refrigerator to allow flavors to blend.
Makes about 3 cups.