Sun Dried Tomato Vinaigrette

Makes About 3 Cups

3          Ounces Sun Dried Tomatoes (Not in Oil)

2          Roasted Garlic Cloves

2          Shallots, Peeled

3          Tablespoons Dijon Mustard

½        Cup Balsamic Vinegar

¾        Cup Vegetable or Canola Oil

¾        Cup XVOO

½         Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

Cover tomatoes with water and bring to a boil. Turn off heat and let soak for 20 minutes. Drain tomatoes and gently squeeze out all of the liquid.

In the bowl of a food processor fitted with the steel blade process re-hydrated tomatoes, garlic, shallots, mustard, salt and pepper until pureed. Add vinegar through feed tube and process until blended. Add both oils in a slow, steady stream until well blended.

Pour vinaigrette into an air-tight container, cover and refrigerate for up to one week.