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| 1/3 Tasse | Garlic vinegar |
| 1/2 Esslöffel | lemon juice fresh |
| 1 Esslöffel | olive oil extra virgin |
| 1/2 Teelöffel | dijon mustard |
| 1/8 Teelöffel | salt |
| 1 Prise | black pepper |
| 1/3 Tasse | Diced seeded plum tomatoes |
| 2 Esslöffel | basil fresh, finely chopped |
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1. Combine the first 6 ingredients in a medium bowl or jar, and stir well with a whisk. Add the tomato and basil, and stir well. Cover and chill up to 1 week. Yield: 3/4 cup.
[Calories 14 (77% cff); Fat 1]
~(Edited by Pat Hanneman 10/01/98)-
made with fresh vegetables. Its also a tasty marinade for fish, chicken, or beef. Or just toss it, as you would any vinaigrette, with mixed greens. Recipe from "Cooking Class: The Good Stuff, " recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.
Garlic Vinegar: red wine vinegar with shallots and onion. Recipe available.
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