Heirloom Tomato Vinaigrette
Source: Daniela Gerson, featuring Balakian Farms
This recipe was demonstrated for CUESA’s Market to Table program on December 16, 2017.
2 shallots, minced
1 teaspoon Dijon mustard
1 clove garlic, minced
2 ounces sherry vinegar
2 ounces olive oil
1 teaspoon organic cane or palm sugar
16 ounces Balakian Farms Organic Blended Tomatoes (preferably Yellow Roman Candle)
Sea salt and freshly ground black pepper, to taste
Whisk all ingredients together in a bowl. Season to taste with salt and pepper. Toss with your choice of salad greens. Can be stored, refrigerated, for up to two weeks.