THE GODDESS OF WINES  HOME PAGE WHITE WINE SALAD DRESSING 1/3 cup vegetable or avocado oil 1/3 cup white wine vinegar 2 cloves garlic, minced 1 tablespoon white sugar 1/2 teaspoon salt 1 pinch ground black pepper Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks. RED RASPBERRY VINAIGRETTE 3/4 cup vegetable or avocado oil 1/2 cup balsamic vinegar 2 teaspoons raw honey fresh basil leaves 1 sea salt to taste 1 1/4 cups raspberries (fresh or frozen) Combine all ingredients except basil in a blender and puree until smooth. Add chopped basil leaves. Store in refrigerator. HARVEST TOMATOE CAPRESSE SALAD Assorted Harvest Tomatoes (sliced) Baby Mozzarella Cheese Fresh Basil Dried Thyme Salt & Coarse Ground Pepper Black Olives Rosemary Infused Olive Oil Alternate the tomatoes and cheese in a circular pattern on a flat plate. Place fresh basil and black olives in the center of the circle. Sprinkle with thyme, salt, pepper and drizzel with rosemary infused olive oil. If rosemary infused olive oil is not available, use Olive oil and sprinkle cappresse salad with dried rosemary. Top Of Page