Antipasto and its Vinaigrette

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

Vinaigrette

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.