Roasted Shallot Vinaigrette
3 peeled shallots, 1-tablespoon olive oil 2 tablespoons Sherry vinegar 1-tablespoon honey 2 teaspoons Dijon 1 clove garlic 1 tablespoon Juniper Provence Spice Mix 1/3-cup olive oil Salt and pepper
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3 peeled shallots, 1-tablespoon olive oil 2 tablespoons Sherry vinegar 1-tablespoon honey 2 teaspoons Dijon 1 clove garlic 1 tablespoon Juniper Provence Spice Mix 1/3-cup olive oil Salt and pepper
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2 wedges of focaccia bread (or use Olive Focaccia, see recipe) 1/4 cup olive oil 4 large portobello mushrooms, cleaned and stemmed, cut into slices 1 large onion, thinly sliced1