|3 tbsp||freshly squeezed lemon juice|
|1/8 tsp||fine sea salt|
|freshly ground black pepper|
|3/4 cup||extra-virgin olive oil|
|2 small||shallots, minced|
|1 medium||ripe tomato, peeled, seeded and diced small|
|1/4 cup||basil leaves, thinly julienned|
|1/3 cup||tiny blueberries|
1. In small bowl combine the lemon juice, salt and pepper stirring until the salt is dissolved. 2. Add the oil and whisk to bind. Add the shallots, tomato, basil and blueberries, and gently stir to combine without breaking the berries. 3. Serve immediately, spooning over fillets of sole or lobster tails.
Source: Perfect Vinaigrettes by Linda Dannenberg, Stewart, Tabori & Chang, 1999.