1 finely minced shallot
1 cup of balsamic vinegar, reduced to 1/4th cup
2 Tbs Cocoa Nibs
1 Tbs Honey
1/4 cup rosemary/garlic infused olive oil (see recipe below)
Salt to Taste.
Add shallot to a lightly oiled hot fry pan and cook till tender
Add cooked shallot, balsamic vinegar reduction, cocoa nibs, and honey to a food processor
While food processor is running, slowly drizzle olive oil into the processor.
Add salt to taste.
Rosemary/Garlic infused Olive Oil for Cocoa Nib Vinaigrette
3/4 cup olive oil
6″ stalk of fresh rosemary, cut into 1″ segments
3 cloves of peeled garlic
Add all ingredients to an oven safe vessel, narrow enough to submerge garlic and olive oil. Place in a 200 F oven for approximately one hour. (I use a tall/narrow measuring cup)
Remove from oven, leave rosemary and garlic in oil, cover and use the next day.