Is there anyone who doesn't love basil? Use this dressing on a number of salads, including the classic caprese with fresh tomatoes and mozzarella.
1/4 cup white wine vinegar
1 shallot, minced
1 tsp Dijon mustard
1/2 cup basil leaves, chopped
1 tsp sugar
1/2 cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1/2 cup Round Pond Estate Basil Infused Olive Oil
salt and pepper, as needed
Combine vinegar, shallot, Dijon mustard, sugar and basil in a food processor. Puree while drizzling olive oils to emulsify. Adjust seasoning with salt and pepper. Chill slightly. Can be kept for 2 to 3 days.
Yields 1 1/2 cups