Featured in our summer Il Pranzo menu, this dressing brings bright flavor to your favorite salads.
1 C Spanish Round Pond Olive Oil
½ C Round Pond Sauvignon Blanc White Vinegar
½ C Sherry Vinegar
2 Tbsp chopped tomato conserva (can replace with sun-dried tomato)
1 Tbsp thyme Leaves
2 ea garlic cloves (peeled)
Salt + Pepper to taste
Blend all ingredients together (hand blender works best) until incorporated.
Refrigerate to chill and ready to serve! Holds in the fridge for up to 2 days.