Sundried Tomato Vinaigrette
Keep a jar of this richly flavoured vinaigrette in the fridge to add a punch of flavour to salads, chicken and fish!
Ingredients
- 1/4 cup sliced oil packed sun-dried tomatoes
- 1 Tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 Tbsp honey
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 small clove garlic, chopped
- 1 tsp kosher salt
- 1/3 cup water
- 1/2 cup olive oil
Instructions
- Add the sun-dried tomatoes, red wine vinegar, dijon, honey, oregano, basil, garlic, salt and water to a blender or small food processor. Blend until smooth, about 30 seconds to 1 minute. Turn off the blender and scrape down the sides. With the blender or food processor on low speed, slowly drizzle in the olive oil through the opening in the lid. Blend until the dressing is emulsified. If you prefer a thinner dressing, add 1 Tbsp of water at a time until desired consistency is reached. Transfer the dressing to a jar with a tight fitting lid and store in the fridge for up to 1 week.