"thyme and thyme again" dressing

Categories
Dressing
Salsa/sauce
Salad
Herbs/spice
Yield
1 servings
MeasureIngredient
½ cup Olive oil
¼ cup Red wine vinegar
¼ cup Crumbled feta or goat cheese
Garlic clove (or more) minced or crushed
1 tablespoon Dijon-style mustard
2 tablespoons Finely minced fresh thyme
1 tablespoon Minced fresh marjoram
1 tablespoon Minced fresh oregano
1 teaspoon Honey or sugar
½ teaspoon White pepper
⅛ teaspoon Salt

Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks.

Makes 1 cup

Source: Frances Shridan Goulart, Weston, Connecticut The Herb Companion, August/September 1993 Typed for you by Karen Mintzias

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