Antipasto and its Vinaigrette
1 [14-ounce / 398-mL] can artichoke hearts 1 [14-ounce / 398-mL] can palm hearts 1 [14-ounce / 398-mL] pitted ripe olives 250 mL [1 cup] sweet green and red pepper strips 250 mL [1 cup] cleaned fresh whole or halved mushrooms
3/4 cup [190 mL] vegetable or extra virgin olive oil 1/4 cup [60 mL] red wine vinegar 3 tablespoons [45 mL] Dijon mustard 1/4 teaspoon [1 mL] tarragon 1/4 teaspoon [1 mL] mixed herbs 1/2 teaspoon [2.5 g] sugar 1/2 teaspoon [2.5 mL] pepper 1/2 teaspoon [2.5 mL] basil 1/2 teaspoon [2.5 mL] oregano 1 clove garlic, chopped 2 tablespoons [30 mL] water Whip or mix together all vinaigrette ingredients into a blender until creamy. Well drain artichoke hearts, palm hearts and pitted ripe olives. Into a large bowl, mix together all vegetables; pour in vinaigrette. Mix until well coated. Cover and leave to marinate for about 12 hours, refrigerated. Serve cold, as an appetizer or onto a buffet table.