Tomato Basil Vinaigrette

This vinaigrette is light, low acid and has all the summery goodness packed in. I like it over chopped cucumbers, tossed on cool noodles, or on anything that needs a burst of the heart of summer. Fresh basil and garlic make a big difference, here, so make it when you are overwhelmed with the produce. Perfect for August, when it's too hot to do anything other than salads.

Ingredients
A handful fresh basil leaves, chopped
Two large cloves garlic, minced
1 tomato, diced
Fresh cracked black pepper
Dash sea salt
1/4 - 1/2 cup balsamic vinegar
1/2 cup olive oil

Directions
Layer chopped ingredients into a mason jar.
Sprinkle salt and pepper over everything.
Pour balsamic vinegar over it all. Use more vinegar for a tangier dressing, and less for a smoother one. Cover and shake. Let ingredients sit for a few minutes, if you have time -- the vinegar will pull out the flavors.
Add olive oil, cover, and shake again.
If your container doesn't seal well, please stir instead of shaking.
I like mine chunky, but you can blend the whole thing in a food processor or with an immersion blender for a smooth, uniform texture.

Lemon Avocado Vinaigrette

• ⅓ cup olive oil
• Juice of 1 lemon
• ¼ cup white wine vinegar
• 1 dipper full raw honey - about 2 Tablespoons
• dash sea salt
• ¼ cup diced onion
• 2 cloves garlic
• 1 large avocado, pit removed and flesh scooped out
• ¼ cup bacon grease, with some bits of bacon (secret ingredient!) -leave out for vegetarian option, which is still amazing.
  

Put everything but the bacon grease in a food processor and blend until smooth. Slowly pour the bacon grease and bacon bits into the food processor, while running, until incorporated. Pour the results into a mason jar. Makes about 3 cups. Store in the refrigerator for two to three weeks, if it lasts that long.