Onion-Plum Salad Dressing
1-1/2 white onions, pared, chopped
1 Tbsp. parsley, chopped
1 Tbsp. thyme, chopped
1 Tbsp. rosemary, chopped
1 Tbsp. tarragon, chopped
12 oz. plum juice
12 oz. Burgundy
18 oz. olive oil
18 oz. rice vinegar
6 oz. shallots, pared, minced
salt and pepper, to taste
Combine all ingredients; refrigerate overnight.
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