Sherry Tomato Vinaigrette

1. 1

   Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat.

2. 2

   Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes.

3. 3

   Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.

4. 4

   Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and puree with an immersion blender.

5. 5

   Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.

6. 6

   Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.