Cucumber Balsamic Vinaigrette

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This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market.

Serves: 8

INGREDIENTS

1 medium, cucumber – peeled seeded and diced
1/2 cup, il Fustino Aged Balsamic Vinegar
1/3 cup, il Fustino Garlic Oil
pinch, salt
1/2 cup, basil leaves – chopped
2 tablespoons, fresh parsley
2 tablespoons, fresh cilantro

METHOD

  1. Place all the ingredients except herbs in a blender. Blend until smooth.
  2. Add herbs and pulse a few times.
  3. Can be saved in a glass jar in the refrigerator up to one week.
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