Zesty Dill and Radish Vinaigrette
A quick emulsified dressing with glorious color and flavor. Team with my Simple Tomato & Feta Salad with Dill and Radish Vinaigrette (see recipe)
Place the first 7 ingredients (white balsamic vinegar through radishes) in a small bowl.
Let stand 15 minutes to macerate.
Measure the extra virgin olive in a pyrex cup and drizzle slowly into the small bowl using a whisk to emulsify.
Store the vinaigrette in a clean glass container in the refrigerator. Will keep for up to 2 weeks.
The recipe can be easily doubled.
This recipe may not be reproduced without the consent of its author, Karen Sheer.