Calendula Vinaigrette

6 yellow pear tomatoes
1/3 cup of fresh picked Calendula petals
1/3 cup white wine vinegar
2 tablespoons balsamic vinegar
Freshly ground pepper and salt
1 cup olive oil

Quarter tomatoes and sprinkle Calendula petals on top. Next use a blender to mix the two vinegars, salt and pepper. With blender still running, slowly add olive oil. Pour mixture over tomatoes and petals. Cover and marinate at room temperature for several hours before adding to your favorite tossed salad.

*Recipe Source www.fredricksburgherbfarm.com