Yield: 1 Cup
| Measure | Ingredient |
|---|---|
| ½ cup | Olive oil |
| ¼ cup | Red wine vinegar |
| ¼ cup | Crumbled feta or goat cheese |
| 1 \N | 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.
* Source: Frances Shridan Goulart, Weston, Connecticut * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias