Sauteed Tomatillos with Sunny's Cilantro Vinaigrette

Ingredients

• 0.3 cup cilantro leaves fresh chopped
• 1 clove garlic minced
• 2 teaspoons honey dijon mustard 
• 3 tablespoons juice of lime fresh
• 0.5 cup olive oil extra-virgin
• 2 tablespoons olive oil 
• 4 servings salt and pepper black freshly ground
• 2  scallions finely chopped
• 1 teaspoon sugar 
• 1 pound tomatillos 
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan
• blender
• spatula

Directions

1. Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks.
2. In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses.
3. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette.
4. Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.