Crudite with flavored olive oil and balsamic

Ingredients:

• 1 tbsp fresh rosemary leaves
• 1 tbsp fresh thyme leaves
• 2 cloves of garlic
• 1 anchovy fillet (optional)
• 0.5 tsp coarse salt
• 0.5 cups olive oil
• 1/3 cup balsamic vinegar
• 1 tbsp light brown sugar
• A pinch of red pepper flakes
• 2 strips of lemon zest
• 2 strips of orange zest
• Vegetable dipping platter, such as sugar snap peas, sweet peppers, blanched asparagus, steamed artichokes

Preparation:

1. Coarsely chop the rosemary, thyme, garlic, and anchovies, if using, and combine them on a board. Sprinkle with salt and mash with the flat side of a knife to form a finely chopped paste. Place in a small saucepan with olive oil and heat over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
2. In another small saucepan, heat the vinegar, sugar, red pepper flakes, and all of the zest over low heat, stirring, until the sugar dissolves and the vinegar comes to a boil, 15 minutes. Set aside to cool.
3. Pour the flavored oil and vinegar into separate small bowls and serve with vegetables for dipping.