Fresh Tomato Vinaigrette

4 large heirloom tomatoes, halved
1/4 cup Ripe Tomato Extra Virgin Olive Oil 
2 tbsp White Balsamic Vinegar
1 tbsp finely diced shallot
1 tsp fresh parsley, chopped

Grate fresh tomatoes on a cheese grater; discard leftover skin. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Season to taste with sea salt and ground pepper.

Creamy Dijon Vinaigrette

¼ cup Merlot Wine Vinegar or White Balsamic Vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
½ tsp. kosher salt
1 to 2 garlic cloves
½ cup Extra Virgin Olive Oil

Add vinegar, mustard, garlic and honey in blender and pulse until garlic is minced. With motor running, slowly, add olive oil in a steady stream. Season to taste with sea salt and freshly ground black pepper.