Chef Jean-Francis Quaglia #TasteofThursday recipe

HEIRLOOM TOMATO AND NECTARINE SALAD with GRILLED PRAWNS AND BASIL OIL   Chef Jean-Francis Quaglia Serves 2 For Vinaigrette: 2.5 Tbsp. sherry vinegar 1 tsp Dijon mustard ½ cup  extra virgin olive oil salt to taste For Basil Oil: Small bunch of basil – blanched and pressed to remove excess moisture ¾ cup extra virgin olive … Read more Chef Jean-Francis Quaglia #TasteofThursday recipe