Shallot Infused Balsamic Dressing

- 1/4 cup balsamic vinegar (60 mL)
- 1 small shallot, minced (1)
- 1/2 cup canola oil (125 mL)
- 1 Tbsp brown sugar (15 mL)
- 1 garlic clove, minced fine (1)
1. In a small pot set over low heat, combine vinegar and shallot. Let simmer until vinegar starts to bubble. Turn off heat and let mixture cool. When cooled, strain balsamic vinegar into a glass jar with a resealable lid, discarding solids.
2. Add canola oil, brown sugar and garlic to jar and shake vigorously until mixed. Season with salt and pepper to taste. Keep in the refrigerator for 3-5 days.