Makes ½ cup
This aromatic vinaigrette brings out the best in garden-fresh tomatoes. It's also lovely tossed with an orzo, corn, and tomato salad. The key to top-notch flavor: Use extra-virgin olive oil and fresh basil.
¼ cup extra-virgin olive oil
3 tablespoons sweet (cream) sherry
1 tablespoon fresh lemon juice
¼ cup minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced shallot
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste
Whisk together the oil, sherry, and lemon juice in a small bowl. Stir in the remaining ingredients. Taste and adjust the seasoning.
Refrigerate in a covered container for up to 4 days. Whisk or shake before serving.