Tomato-Pistachio Vinaigrette

Yield: about 3 cups

Grape seed oil 2 cups
Olive oil 1/2 cup
Lemon juice 3 Tbsp.
Prepared harissa 2 Tbsp.
Curry powder 2 Tbsp.
Dijon mustard 1 Tbsp.
Ginger root, freshly grated 1 Tbsp.
Garlic cloves, finely chopped 2
Cherry or tear drop tomatoes, halved 8
Pistachios, coarsely chopped 3 Tbsp.

Method:

1. Wisk together oils, lemon juice and seasonings; fold in tomatoes. Chill. Before serving, add pistachios. Use as sauce for roasted vegetables, grilled meat or fish.