Cherry Tomato Vinaigrette
- 1 pint cherry tomatoes, cut in half
- 3 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons chives, finely chopped
- 1 tablespoon mint, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Heat 1 tablespoon oil in a medium saucepan. Add shallot and cook, stirring frequently, until softened, about 5 minutes.
- Add tomatoes and cook 5 minutes or until juices begin to release. Mash some of the tomatoes with the back of a fork.
- Stir in vinegar,remaining 2 tablespoons oil, chives, mint, salt, and pepper.
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