1/2 c Olive oil
1/4 c Red wine vinegar
1/4 c Crumbled feta or goat cheese
1 Garlic clove (or more)
-- minced or crushed
1 tb Dijon-style mustard
2 tb Finely minced fresh thyme
1 tb Minced fresh marjoram
1 tb Minced fresh oregano
1 ts Honey or sugar
1/2 ts White pepper
1/8 ts 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
