Shallot Confit

Directions

1. 1
   In a medium saucepan, cook the shallots in the olive oil over moderate heat, stirring occasionally, until very soft, about 30 minutes.
2. 2
   Reduce the heat to low and continue to cook, stirring often, until dark golden, about 15 minutes.
3. 3
   Season the confit with salt and pepper.
4. 4
   Pour all but 1 tablespoon of the shallot oil into a jar and reserve it for the salad dressing at right.
5. 5
   Transfer the confit to a bowl and let cool.