6 tbsp extra-virgin olive oil
3 small cloves of garlic, slightly crushed
14 large, fresh basil leaves
1 tbsp balsamic vinegar
1 tbsp red wine vinegar or rice wine vinegar
1 tsp. orange zest
1/4 teaspoon mustard
Salt and Pepper
In a small saucepan, heat the oil and garlic over medium-low heat until the cloves are just barely sizzling. Turn down the heat to low and keep warm for about 5 minutes as the garlic infuses. Remember to simply crush the cloves – if you want more garlic flavor then you can do a very rough chop of one or two cloves.
Add basil leaves and remove the pan from the heat. Let the basil infuse for 20 minutes. Remove the garlic and basil, gently squeezing the oil from the leaves back into the pan.
In a small bowl, whisk together the vinegar, orange zest, mustard, salt, and pepper. Gradually whisk in the oil, a little at a time. Dice the remaining basil and stir into the dressing. Add more salt or pepper as needed. Whisk again to blend just before using.