March 10, 2012

Tomato Balsamic Vinaigrette

*See the updated recipe here! *

This amazing dressing comes from Marshall Field's cookbook. It's an absolute must-try with their strawberry spinach salad. Hands down one of my very favorite dressing-salad combos!

Vegan, gluten-free
Makes just under 3 cups dressing - cut in half if desired

2 large roma tomatoes, diced
1 Tbsp. minced garlic
1/2 cup minced shallots
1/2 cup balsamic vinegar
2 tsp. honey dijon mustard
1 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper

Combine tomatoes, garlic, shallots, vinegar, and mustard in a blender and puree until smooth.
With the motor running, add the olive oil in a slow stream to make an emulsion. Add the salt/pepper.
It can be covered and refrigerated for up to 5 days.

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