Roasted Shallot Vinaigrette

I'm envious of folks who live in New York or Chicago. Not for the weather...I like my winters warm. But for one particular restaurant/semi-fast food joint. I LOVE Cosi. They serve great salads, sandwiches and soups. All with fresh ingredients put together in interesting ways. Like a roast beef sandwich with wasabi mayonnaise, soy sauce and pickled ginger. And one of the most delicious salads I've ever had. Mixed greens, grilled chicken, dried cranberries, red grapes, pears, blue cheese and pistachios. (Yes...pistachios!) It's all tossed in a great shallot vinaigrette. This dressing comes close, so I'll try it as a substitute and attempt to recreate the salad until some smart franchiser opens one in Dallas. (If I only had an extra $900,000 sitting around...)

(This dressing would also be delicious on grilled chicken sandwiches or a spinach salad with goat cheese.)

Roasted Shallot Vinaigrette
From Cooking Light.

1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400°.

Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.

Serve with your favorite salad mix.