Tomato-Ginger Vinaigrette

2 Tbsp. olive oil
1 shallot, minced
1 1/2 tsp. grated fresh ginger
1/8 tsp. ground cumin
12 oz. cherry tomatoes, halved
Salt and pepper to taste
1 Tbsp. red wine vinegar
1 tsp. brown sugar
2 Tbsp. fresh cilantro, chopped

Heat olive oil in a nonstick skillet over medium heat and add shallot, ginger and cumin. Cook until fragrant, about 15 seconds. Stir in tomatoes and 1/4 tsp. salt and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes.

Off heat, stir in vinegar and brown sugar and season to taste with salt and pepper. Cover to keep warm. Stir in cilantro before serving.

This is great with Perfect Poached Chicken Breasts. Good with fish too!

Serves 6

WW PP per serving: 2