Categories: Food+DrinkRecipes

Rosemary Vinaigrette



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

Kosher salt


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.

Published by

Recent Posts

Sign Up for Adventure

Subscribe get more trip, recipe, nesting ideas from us!  

2 months ago

An easy homemade upgrade to your Marinara

1859's Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara…

2 months ago

PNW Businesses Rush to Aid in the Battle Against COVID-19

Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…

2 months ago

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock…

3 months ago

Don’t namaste put—get away to a rejuvenating yoga retreat

written by Cathy Carroll IN A DOME built into a hillside, a round skylight at…

3 months ago

The Magic of Mushrooms — Cream of Chanterelle Mushroom Soup & Chanterelle Mushroom, Brie + Hazelnut Toast

Cream of Chanterelle Mushroom Soup Nicoletta’s Table / LAKE OSWEGO Yields 8 cups  2 pounds…

3 months ago