One of our favorite spots in Annapolis is Cleo's Fine Oils and Vinegars. They sell an awesome variety of oils and vinegars. Many of the oils are fused, in that the olives and whole fruits or herbs are combined at the onset, as opposed to infused oils, in which the fruits or herbs are added after the oil is produced. We usually buy a large bottle of the pomegranate balsamic and a four-pack of other oils and vinegars. They are fairly expensive, but they save us time and money by allowing me to throw together quick dressings.
Visiting the store is an experience, because the owners easily mix various oils and vinegars together, and have you taste by tiny sips or dipping bread samples. You also go home with an extensive list of combinations you can do on your own.
My experiment for today involved using up some fresh cherry tomatoes and basil for lunch. This side dish came out quite good, if I do say so myself! I'm not exactly sure of the ingredients, but it's something like this:
Ingredients:
1 cup of cherry tomatoes, halved.
2 Tbsp sweet onion, chopped
1 15 oz can navy beans (or other white beans)
1 Tbsp fresh basil, chopped
1 Tbsp Agrumato Lime extra virgin olive oil
2 tsp Serrano Chili Honey Balsamic vinegar
salt and pepper to taste
Directions:
Mix ingredients together -- that's it!
If you have time, you can roast the cherry tomatoes in a small amount of oil with garlic or onion, at 425 for about 30 minutes.
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