Thyme and thyme again dressing
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Crumbled feta or goat cheese |
| 1 | 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 |
Directions
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini