Vinaigrette: Roasted Shallot

1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (4-ounce) package herb salad mix

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. Add salad mix; toss well to coat.
from Cooking Light.