Recipe by David Lebovitz sent to me by CSA member Nancy M.

A couple of weeks ago, one of our members sent me a recipe for Basil Vinaigrette by David Lebovitz that is absolutely delicious.  On his blog, there was a picture of tomatoes, white beans, and yummy, crusty bread.  It all looked so delicious, I got up right after reading the recipe to put some white beans in my Instant Pot and made a batch of Basil Vinaigrette.  For several days, I lived off white beans with chopped heirloom tomatoes and good crusty bread. I loved every bite.  I was so excited to include the Basil Vinaigrette recipe in last week's newsletter, but as life goes, we didn't have basil in the box!  I am quite excited to share this one with you this week and I know, it is only a Vinaigrette, but I burnt out on pesto many years ago, so this recipe is perfect for me.  Also, I used a bit on some roasted chicken, really delicious.

1/2 cup Extra Virgin Olive Oil

1 1/2 TB Red or White Wine vinegar

1 TB Water

1 small Shallot, peeled and sliced - I used a little bit of our onion

1 tsp Dijon Mustard

3/4 tsp Kosher or Flaky Salt

2 cups loosely packed fresh Basil Leaves

Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender.  Coarsely chop the basil leaves and immediately put them in the blender.  Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth.  If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.  This vinaigrette can be used right away or will keep for a week in the refrigerator. Best served at room temperature.