Romesco Vinaigrette

• 1/4 cup roasted almonds
• 1/4 cup basil leaves
• 1/4 cup tarragon leaves
• 3 drained piquillo peppers
• 2 tablespoons sherry vinegar
• 1/2 garlic clove
• 1/3 cup water
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Torn chicory, for serving

1. In a food processor, puree the almonds with the basil, tarragon, piquillo peppers, vinegar and garlic until a paste forms.
2. With the machine on, gradually add the water and olive oil.
3. Season with salt.
4. Toss the dressing with chicory.

almonds, basil, tarragon leaves, piquillo peppers, sherry vinegar, garlic, water, extravirgin olive oil, kosher salt, chicory

Taken from www.foodandwine.com/recipes/romesco-vinaigrette (may not work)