Local tomatoes deserve nothing less than a homemade vinaigrette. Sweet and tangy, this one will become your favorite.

Farm Salad with Roasted Pepper Vinaigrette

In a roasting pan, combine peppers, onion, garlic and 1/4 cup olive oil.  Cover with foil and roast 45 minutes.  Cool.

In a food processor or blender, combine roasted vegetables and all the liquid from the roasting process, red wine vinegar, honey and mustards. Puree mixture until smooth.

With blender running, slowly add remaining 3 cups olive oil. Add oregano, salt and black pepper.