Basil Vinaigrette

By Ryan MacDonnell
October 6, 2015
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Author Notes: Is there anyone who doesn’t love basil? Use this dressing on a number of salads, including the classic caprese with fresh tomatoes and mozzarella.Ryan MacDonnell

Makes: 1 1/2 cups

  • 1/4 cup white wine vinegar
  • 1 piece shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup basil leaves, chopped
  • 1 teaspoon sugar
  • 1/2 cup Italian Varietal Olive Oil
  • 1/2 cup Basil Infused Olive Oil
  1. Combine vinegar, shallot, Dijon mustard, sugar and basil in a food processor.
  2. Puree while drizzling olive oils to emulsify.
  3. Adjust seasoning with salt and pepper.
  4. Chill slightly.

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