Amy Riolo: Hi, I'm Chef Amy Riolo and today we're making sweet citrus tomato vinaigrette. To begin we'll need cherry tomatoes, orange juice, Dijon mustard, extra virgin olive oil, ground pepper, sugar if desired.
What we'll do is go ahead and add our orange juice into our bowl. Add my olive oil. This is about a quarter cup just well I'm whisking this way. Now we can add in our Dijon mustard.
Dijon mustard is great because it helps to thicken the vinaigrette. It makes you feel like you have a really creamy dressing. So now I'm going to add in a teaspoon of sugar and a little bit of ground pepper.
This is a great base vinaigrette. You can make it and keep it in your fridge, keep it in jar, shake it up everytime you need to serve it.
We have got our roasted tomatoes and this is what they look like when they come out of their oven after being in a 500 oven for anywhere from five to 15 minutes. So I'm going to add some and hold and then I am going to just take some and mash them a little bit down with my masher. You don't have to do this you could add them all and hold; they taste great. But doing it this way helps them to incorporate a little bit more with the sauce.
Add that right into the dressing, you can see roasted red peppers will make a nice addition too. Olives, capers, really anything that you like it's in there antipasto oil of your salad bar is what would make a nice addition into this dressing and you can serve that over your next salad. Enjoy.