Fresh Tomato Vinaigrette
An extraordinary vinaigrette over thick tomato slices, mozzarella cheese and sweet Italian basil coarsely chopped.
Makes 1 cup
1 clove garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 small shallot minced
2 ripe plum tomatoes, peeled and seeded
3/4 cup extra virgin olive oil
2 dozen fresh basil leaves coarsely chopped
1/2 teaspoon sea salt (fleur de sel)
pinch of freshly ground black pepper
Place garlic, wine vinegar, balsamic vinegar, shallot and tomatoes in a blender and process for 20 seconds. Add olive oil, salt and pepper and process for 10 seconds or until emulsified and thick.
Thickly slice desired amount of tomatoes and spread on a platter or individual serving plates. Slice Mozzarella cheese and place over tomato slices.
Drizzle tomato vinaigrette over each and sprinkle with chopped basil. Serve immediately.
Note: You can store the vinaigrette for up to one week in the refrigerator but should be brought to room temperature before serving.