Roasted Radishes with Warm Shallot Vinaigrette

1 lb. Watermelon Radish
2 tbsp. Olive Oil

1/3 cup plus 2 tbsp Olive Oil
4 large Shallots, thinly sliced
Salt & Pepper
1/3 cup White Wine Vinegar
1/2 tsp Sugar

Preheat oven to 375F.  Cut radishes into wedges.  Mix with 2 tbsp. oil and put in a 2-qt. baking dish.  Roast radishes, stirring occasionally, until fork tender, about 1 hour.

For dressing: Heat 2 tbsp. of the oil in a medium skillet over medium heat.  Add the shallots and 1/2 tsp. salt and cook, stirring often, until softened, 8 to 10 minutes.  Add the vinegar, sugar, the remaining 1/3 cup of oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, sirring, until heated through, 1 minute.

Combine and serve!

Source: Whole Foods Market