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 

Preheat oven to 400°

Rub tablespoon of olive oil on shallots and place in a small foil pan and place in oven to roast for about 25 minutes.  Shallot will be lightly browned and slightly tender to the fork.

In the bowl of a food processor mix roasted shallots, vinegar, honey, Dijon, garlic and Juniper Provence Spice Mix.  With motor running, slowly drizzle in olive oil till emulsified.  Scrape from bowl and salt and pepper to taste.