Yields:
1 cup
Chef notes
This vinaigrette is all about the oil and vinegar, so use the best quality you can get. Red wine vinegar will make for a lighter, tangy dressing, while balsamic will make it a little sweeter and richer.
Ingredients
- ¼ cup balsamic or red wine vinegar
- 1 tablespoon minced fresh oregano
- 2 teaspoons Dijon mustard
- ½ teaspoon minced fresh thyme leaves
- ½ teaspoon dried oregano
- ½ clove garlic, grated
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- Generous pinch of freshly ground black pepper
- ¾ cup extra-virgin olive oil
Preparation
Combine all of the ingredients except the olive oil in a jar and whisk to combine. Add the olive oil and shake vigorously until emulsified. The dressing can be refrigerated for up to 5 days; bring it to room temperature and shake again before using because the oil will solidify in the refrigerator.
