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Thyme and Thyme Again Dressing


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 tablespoon Dijon-style mustard
2 tablespoon Finely minced fresh thyme
1 tablespoon Minced fresh marjoram
1 tablespoon Minced fresh oregano
1 teaspoon Honey or sugar
1/2 teaspoon White pepper
1/8 teaspoon 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




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.