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Tomato and Feta Balsamic Vinaigrette*
Food Management Staff
July 1, 2005
1 Min Read
FM Staff
1 cup good quality balsamic vinegar
1 tsp. sugar
1/2 tsp. Dijon mustard
Salt and pepper, to taste
2 cups virgin olive oil
1 large ripe tomato, seeded and chopped
2 sundried tomatoes, chopped fine
1 Tbsp. chopped chives
1/4 cup crumbled feta cheese
MAKE DRESSING: Combine first six ingredients and mix well.
Add remaining 4 ingredients and stir. Just prior to service, stir again to mix, spoon over meat making sure to include tomato and feta in each serving.
*May be served with cold or hot chicken, lamb, or beef.
Recipe provided by Executive Chef Renè Kramer, en Ville Event Design & Catering, Toronto Ontario, Canada
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