In a small saute pan, heat butter and duck fat to medium heat, toss in shallots and let saute for a minute. Shake or stir and add dash of salt and pepper to taste. Let saute until soft.

Deglaze pan with chardonnay and let reduce until all is gone. If you still have fat remaining, strain shallots. Remove from heat and set aside.

Place completely cooled shallots in a small processor bowl or ninja smoothie cup, add rest of the ingredients and process until smooth. About 30 seconds.

Chill slightly before prepping salad.

Sam's Chop House© 2016