This vinaigrette is rich in summer flavor and so easy to make. It’s perfect as a sauce over your favorite pasta, drizzled over greens and meatloaf or brushed on a baguette and topped with veggies and cheese for a quick bruschetta.
1 1/2 c cherry tomatoes
1 c good quality olive oil (like CherryHills Market Premium Olive Oil)
3 cloves garlic, finely chopped
1/2 c Lambrusco or red wine vinegar
1/8 c Champagne mustard or Dijon mustard
Handful of fresh basil leaves, chopped
4 ml 1200 mg Recover Tincture
Salt and pepper to taste
1. In a medium sauté pan, heat 1/4 cup of the olive oil over medium-high heat and add the tomatoes. Sauté until blistered and bright in color. Season with salt and pepper.
2. Add garlic and remove from heat. Cool to room temperature.
3. Transfer cooled pan contents to food processor and add vinegar, mustard and basil leaves. While processing on low speed, drizzle in remaining 3/4 c olive oil and tincture. (Add additional olive oil to your preference.) Season with salt and pepper to taste.
This recipe is provided in collaboration with CherryHills Market.