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.