Ingredients
Scale
- 1/4 cup minced onion
- 1/4 cup Rolling Hills Farm chopped scallion
- 2 tablespoons Apple Ridge Farm garlic mustard
- 1/4 cup Mountain Valley Vineyard Bliss Wine
- 1 tablespoon Rolling Hills Farm garlic vinegar
- 1/2 cup Blue Ridge herb farm basil
Instructions
- In a DRY, hot skillet, sear the onions for about 2 minutes. Add a teaspoon of water if they are sticking to the bottom of the pan.
- Add the mustard and stir for 15 seconds. Add the wine and vinegar. Bring to boil. Boil for 10 seconds. Turn off heat. Add basil leaves and cover with lid. Let sit for 5 minutes.
- Pour into bowl and blend with immersion blender until smooth.
- Add 2 Tablespoons of sauce to rinsed, dried lettuce leaves. Toss for ONE FULL MINUTE.
- Serve over tofu, greens, barley or quinoa.
Notes
*The flavor of the wine must be fairly bold. I use an oaky chardonnay or a fruit wine. If you use a lightly flavored mustard, like a dijon, then you can use a lighter flavored wine.
Nutrition
- Serving Size: 1