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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey. Ingredients:
2 garlic cloves, minced |
1 1/2 tablespoons dijon mustard |
2 tablespoons honey |
1/4 cup red wine vinegar |
1 tablespoon balsamic vinegar |
1 1/2 ounces fresh basil leaves (approx 1 cup chopped leaves) |
1/2 teaspoon salt |
1 1/2 teaspoons cracked pepper |
1 cup olive oil |
Directions:
1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
2. Season to taste and serve, or refrigerate up to 3 days.
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