Category: Salads

1/2 cup Olive oil

1/4 cup Red wine vinegar

1/4 cup Crumbled feta or goat cheese

1 Garlic clove (or more) - minced or crushed

1 tbsp Dijon-style mustard

2 tbsp Finely minced fresh thyme

1 tbsp Minced fresh marjoram

1 tbsp Minced fresh oregano

1 tsp Honey or sugar

1/2 tsp White pepper

1/8 tsp 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 Posted to MM-Recipes Digest V3 #246



Date: Sun, 8 Sep 1996 23:50:46 -0400



From: BobbieB1@aol.com