Deep Fried Shallots
2 cups of canola Oil
Thinly sliced shallots
Heat oil in a large wok and deep fry shallots for 3-5 minutes or until golden brown and crisp. Drain the shallots on paper towels and let them cool completely. Store in an airtight container. Use as a garnish on soups or salads.
Shain’s Shallot Vinaigrette
2-4 finely minced shallots
1 tbsp of Dijon mustard
1/3 cup of Balsamic vinegar
1/3 cup of olive oil
Salt and pepper to taste
Mix all ingredients, chill, and serve.