Rosé and Rosemary Vinaigrette


Pair this vinaigrette with Romaine Lettuce and with shaved fennel, the rosé wine and the fennel are a match made in heaven!

Yields 2 cups


1/4 cup of Dry Rose

1/4 cup of Red Wine Vinegar

1 1/2 cups of Extra Virgin Olive Oil

2 tablespoons of White Mojo

1 small Shallot chopped

Zest on one small lemon about a teaspoon

1 teaspoon of Pink Peppercorns grounded

1 sprig of Rosemary chopped (1 teaspoon)

1 Teaspoon of Salt

2 Teaspoons of honey


In a bowl whisk the White Mojo, the vinegar, add the shallots and let the “pickle” for about 30 min or overnight. Add the Rosemary, the pink peppercorns, salt and honey and slowly drizzle the oil a little bit at a time so it emulsifies nicely, you can also add all ingredients after the shallots have pickled and place in a blender adding the oil slowly through the top. Adjust salt if needed and serve over a Mixed Green and Shaved Fennel Salad