Use this recipe on Goat Cheese Tomato Vinaigrette Salad and top with spiced pecans
Jenn feels that you need to use fresh herbs in this recipe if possible. If fresh are not available and you must use dried, cut down amounts to 1/8 to 1/4 teaspoon each. Jenn also uses about 3 cups of tomatoes but scoops out all of the "slimy stuff."
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Use this recipe on Goat Cheese Tomato Vinaigrette Salad and top with spiced pecans
Jenn feels that you need to use fresh herbs in this recipe if possible. If fresh are not available and you must use dried, cut down amounts to 1/8 to 1/4 teaspoon each. Jenn also uses about 3 cups of tomatoes but scoops out all of the "slimy stuff."
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Ingredients
- 1/4 C Red Wine Vinegar
- 2 Tbsp Burgundy Wine (optional)
- 1/2 tsp Salt
- 1/2 tsp White Sugar
- 1/2 tsp Black pepper
- 1 C Olive Oil
- 2 tsp Minced garlic
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp chopped fresh majoram
- 1 Tbsp Chopped Fresh basil
- 1 Tbsp Chopped Fresh Tarragon
- 3 Shallots minced
- 2-3 C diced tomatoes
Servings:
Instructions
- Pour vinegar and wine into a glass bowl
- Whisk in salt, sugar and pepper until the sugar has dissolved.
- Slowly pour the olive oil into the bowl while whisking rapidly.
- Stir in garlic, thyme, marjoram, basil and tarragon
- Fold in shallots and tomatoes
- Store in the refrigerator until ready to serve.
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