What do you do when you have a jar of oil-packed sun-dried tomatoes in your pantry and a little rosé left from dinner last night? Make vinaigrette, of course! : )
Start by sautéing thinly sliced garlic, shallot, and herbs (I used marjoram) in a few tablespoons of olive oil in a small saucepan. When the shallots are soft, add the drained sun-dried tomatoes (saving the oil that they’re packed in), sauté for a minute or so, then add a healthy glug of rosé. Let simmer over low heat until the rose has reduced by half. Remove from heat. Transfer contents of saucepan to the jar of a blender, then add sherry vinegar, a mix of the packing oil and extra-virgin olive oil, sea salt, and a bit more rosé. Blend until smooth and emulsified.
Toss with lentils, pasta, or grain of choice. #notsaddesklunch