From Frasca chef Lachlan Mackinnon-Patterson, makes about 1/2 cup.
Ingredients
2 shallots, minced
Aged sherry vinegar
Salt and pepper, to taste
2 tablespoons pesto (homemade or packaged)
1/3 to 1/2 cup grapeseed oil
1 teaspoon olive oil
Lemon juice
Directions
Cover shallots with 1-2 tablespoons vinegar in a nonreactive bowl and marinate overnight.
Drain shallots, reserving vinegar. Add another tablespoon vinegar, season with salt and pepper, and stir to dissolve. Add pesto and 1/3 to 1/2 cups grapeseed oil, depending on how high in acidity you like your dressing. Add olive oil and a splash of lemon juice to finish. Shake or whisk vigorously.
Wine ideas:
2006 Terlan Sauvignon Blanc.
Bobby Stuckey, Frasca
