Recipe - Hot Dressing

One fourth cup Olive oil
3 tablespoon Balsamic vinegar
1 tablespoon Red wine vinegar
1 Shallot; minced
1 teaspoon Chopped basil
1 Garlic clove

The "hot" in this dressing is in reference to temperature, not flavor, as
it softens the tougherleaved greens like radicchio.

DIRECTIONS: =========== Sprinkle a pinch of salt in a wooden salad bowl and
rub the garlic clove all over to season the bowl. Add the salad greens.
Heat oil, vinegars and shallots in a small saucepan, stirring occasionally.
Pour hot dressing over greens and toss gently. Sprinkle salad with basil
and toss again. Serve immediately.

From: The Cook's Garden catalog Spring/Summer 1993 (page 65)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini