Creamy Basil Salad - Serves 6
- 2 Tablespoon light or heavy cream
- 2 Tablespoon white wine vinegar
- 1 clove garlic, minced or crushed
- 1/4 teaspoon salt
- Pepper to taste
- 1/3 cup Stonewall Kitchen Sweet Basil Oil
- 6 cups mixed greens
- In a medium size bowl whisk together the cream, vinegar, garlic, salt and pepper.
- While whisking continuously drizzle the Stonewall Kitchen Sweet Basil Oil to form an emulsion.
- Add to salad greens and toss gently.