Name: Sun-Dried Tomato Vinaigrette
Ingredients: 1/4 c Sweetened balsamic vinegar; 1 md Shallot; minced; 8 Sun-dried tomatoes; drained; 6 lg Basil leaves; 1 md Garlic clove; 2 tb Dry red wine; such as merlot; 1/4 c Water; 1/2 c Olive oil

Assurance grows by repeated conflict, by our repeated experimental proof of the Lord’s power and goodness to save; when we have been brought very low and helped, sorely wounded and healed, cast down and raised again, have given up all hope, and been suddenly snatched from danger, and placed in safety; and when these things have been repeated to us and in us a thousand times over, we begin to learn to trust simply to the Word and power of God, beyond and against appearances: and this trust, when habitual and strong, bears the name of assurance; for even assurance has degrees.

John Newton

CATEGORY	CUISINE	TAG	YIELD
	Sami	Brandname, Xtras	6	servings

INGREDIENTS

1/4	c	Sweetened balsamic vinegar
1	md	Shallot; minced
8		Sun-dried tomatoes; drained
6	lg	Basil leaves
1	md	Garlic clove
2	tb	Dry red wine; such as merlot
1/4	c	Water
1/2	c	Olive oil

INSTRUCTIONS

1. Bring Balsamique Sweetened Balsamic Vinegar and shallots to boil over
moderate heat in a nonreactive saucepan and reduce to approximately 2
tablespoons, about 2 minutes.
2. Transfer reduction to food processor.
3. Add next five ingredients and process until minced.
4. With machine on, add olive oil in steady stream.
5. Transfer vinaigrette to a nonreactive bowl and store or use.
Makes 3/4 cup (serves six).
formatted by Hanneman *REF (C) 1998 American Culinary Gardens
http://www.acgardens.com/ *SWEETENED BALSAMIC VINEGAR. Ingredients:
Imported Balsamic Vinegar, Brown Sugar. Contains Sulfites. PER 1 tbsp
(15ml) 17 Calories
Notes: SOAK the sundried tomatoes: in water, juice and/or olive oil for 1
hour and drain
Recipe by: Recipe Box: American Culinary Gardens 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 02,
1998, converted by MM_Buster v2.0l.

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