Preheat the oven to 375º. Rub the shallots, in their skin, all over with the teaspoon of olive oil. Place in a small ovenproof skillet and roast, turning occasionally, until soft and tender—about 35 minutes.
Remove from the oven and let sit until cool enough to handle. Once cool, pop the shallot out of its skin and slice off the root end. Set aside.
In the bowl of a food processor, add the cooked shallots, herbs, vinegar and mustard. Give the mixture a few whirrs until combined completely, scraping down the bowl with a spatula as needed.
With the food processor running, add in the extra virgin olive oil in a slow stream until the mixture is emulsified. Transfer the vinaigrette to a mixing bowl and use a spatula to gently fold in the crème fraîche.
Season to taste with salt and pepper and serve with salads, grilled meat, or as a spread for fresh breads.
This recipe originally appeared in our Summer 2013 issue.