Chefs Tiffany Norton and Mark Kosmicki
Rosemary Vinaigrette | Makes 1/2 cup
Serve with salad made from farm-fresh greens, toasted hazelnuts and slices of fresh pears.
Total time: 15 minutes prep, plus 2 hours
3 fresh rosemary sprigs
¼ cup Oregon Olive Mill Arbequina Olive Oil
1 tablespoon finely chopped shallots
¼ cup Pinot noir vinegar
Using your hands, gently rub the rosemary and put it into a lidded jar. Cover the rosemary with the olive oil and let rest for 2 hours at room temperature. In a second lidded jar, combine the shallots, vinegar and a pinch of salt. Let sit at room temperature for 5 minutes. Strain the infused olive oil into the vinegar. Shake until well combined before serving.