Heirloom Tomatoe Vinaigrette
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA

This is a very simple vinaigrette to accent fresh, high quailty produce.

Ingredients:
1/4 tspn. Garlic
1 tbls. Shallot (minced)
1 cup Rice Wine Vinegar
3 Heirloom Tomaotes (blanched, peeled)
Salt and Pepper
2 cups of Vegetable Oil
1/2 cup Olive Oil

Procedure:
1. Puree everhtinhg except the oil, and then slowly add the oil, till it emulsifies (mayonnaise is an emulsification) strain it, check the seasoning.

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Executive Chef Josh Silvers Bio