Sun-Dried Tomato Vinaigrette
Published in: Dallas Morning News
2 cup extra-virgin olive oil
3/4 cup sherry vinegar
1/2 cup chopped sun-dried tomatoes
1/2 cup pitted and chopped kalamata olives
1/4 cup pitted and chopped niçoise olives
1/4 cup honey
3 tablespoons drained chopped capers
2 tablespoons minced shallot
2 tablespoons chopped parsley leaves
1 1/2 tablespoons chopped mint leaves
1 tablespoons chopped basil leaves
1 tablespoons minced garlic
1 tablespoons grated orange zest
Salt
Freshly ground black pepper
Place all ingredients in large mixing bowl. Add a little salt and
pepper. Using wire whisk, whisk together briefly. Taste. Add more
salt and pepper, if necessary. Cover. Refrigerate until ready to use.
Makes 5 cups.
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