Sundried Tomato Vinaigrette

Ingredients:

• 1/2 cup oil-packed sun-dried tomatoes, chopped 
• 1 small clove of garlic, minced
• 1 medium shallot, diced
• 1/2 cup apple cider vinegar 
• 1 teaspoon honey 
• 1/2 teaspoon kosher salt  
• Freshly ground black pepper, to taste 
• 1/2 cup avocado oil (or olive oil)
• 1/4 cup of fresh basil (about 8 large leaves)

Directions:

Step 1
In blender or food processor combine sun-dried tomatoes, garlic, shallot, apple cider vinegar, honey, salt and pepper. Blend until homogenous and creamy.  

Step 2
With blender or food processor running slowly drizzle in avocado oil drop by drop then in a steady stream until emulsified. Add fresh basil and blend briefly until incorporated then season to taste with salt and pepper. Serve immediately. Will keep covered in refrigerator for up to 3 days.