Basil Vinaigrette

It's been very nice here the past week. I finally got a chance to have my first "pool day" of the season on Sunday. A full day of laying by the pool. We had a visit from some family from the island, so that made it extra special. It's perfection!

I've been very excited to go grocery shopping every monday for the past few weeks. There is so much incredible fresh and local produce available here. It's such a treat. I'm able to by 3/4 or my food from the farm markets. Food just tastes better when you can see where it came from.

In the spirit of fresh indgrediants, here is a recipe for a basil vinaigrette that is out of this world good! It's from a cookbook I've had forever which is actually from a veggie restaurant in Victoria. Rebar-Modern Food Cook Book.

2 garlic cloves

1 1/2 tbsp dijon mustard

2 tbsp honey

1/4 cup red wine vinegar

1 tbsp balsamic vinegar

big handful of fresh basil

salt and pepper

up to 1 cup of olive oil

In a food processor or blender conbine all ingrediants except oil. Wizz it all up. Slowly add the olive oil until the dressing becomes thick and creamy.

I had this today on some amazing spinach with fontina cheese and pecans. It tastes a lot like pesto (which makes sense...) and it turns a plain salad into something incredible. It keeps in the fridge for up to 3 days.