Ingredients

• 1  medium ripe tomato, seeded and chopped
• 1  Tbsp. red wine vinegar
• 1-1/2  tsp. finely chopped shallot
• 1  tsp. Dijon-style mustard
• 1/2  tsp. snipped fresh rosemary
• 1/8  tsp. paprika
• 3  Tbsp. extra-virgin olive oil

Directions

1. In blender combine tomato, vinegar, shallot, mustard, rosemary, paprika, and 1/8 teaspoon each salt and pepper. Cover and blend until smooth. With blender running, slowly add oil through opening in lid; blend until combined and slightly thickened. Refrigerate, covered, up to 3 days. Maks about 3/4 cup.

2. Spinach-Ravioli Salad: Cook one 7-oz. pkg. refrigerated three-cheese miniature ravioli according to package directions. Drain; rinse; drain well. In 12-inch skillet cook two thinly sliced shallots in 1 tablespoon hot olive oil just until tender. Add one 9-oz. pkg. fresh spinach; toss until spinach begins to wilt. Place ravioli and spinach on platter; drizzle with 1/3 cup Olive Oil-Tomato Vinaigrette. Top with 1 oz. Parmesan cheese, shaved. Makes 6 servings.