|180 ml||olive oil|
|2 tbsp||red wine vinegar|
|½ tsp||habanero salt|
|30 g||fresh basil|
|50 g||mixed lettuce greens|
|edible flowers for serving|
Pascal Jolivet, Carte Noire Rosé de Provence, France.
A refreshing dry rosé wine introducing fruity aromas and a slightly sweet tang that pairs well with the vinegar and acidity from the tomatoes.
Roughly chop red onion. For the dressing, purée olive oil, red wine vinegar, garlic, habanero salt, chopped onion, and basil in a blender until smooth. If desired, season to taste with salt.