Chefs Tiffany Norton and Mark Kosmicki

Rosemary Vinaigrette | Makes 1/2 cup

Serve with salad made from farm-fresh greens, toasted hazelnuts and slices of fresh pears.

Total time: 15 minutes prep, plus 2 hours


3 fresh rosemary sprigs

¼ cup Oregon Olive Mill Arbequina Olive Oil

1 tablespoon finely chopped shallots

¼ cup Pinot noir vinegar

Kosher salt


Using your hands, gently rub the rosemary and put it into a lidded jar. Cover the rosemary with the olive oil and let rest for 2 hours at room temperature. In a second lidded jar, combine the shallots, vinegar and a pinch of salt. Let sit at room temperature for 5 minutes. Strain the infused olive oil into the vinegar. Shake until well combined before serving.

Chefs Tiffany Norton and Mark Kosmicki
PartyCart, Eugene | + posts