Thyme & Thyme Again Dressing Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
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,
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
Source from luhu.jp
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
Source from luhu.jp