INGREDIENTS
- 1/2 cup red wine vinegar
- 4 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 clove minced garlic
- 1 tsp kosher salt
- 1 cup olive oil
- 4 tbsp fresh lemon juice
METHOD
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl.
- Slowly pour olive oil into the vinegar mixture while whisking. Then, whisk the lemon juice into the mixture.
- Pour the dressing into a seal-able jar or bottle, seal it, and shake until the dressing is emulsified.
- Store it in an airtight jar or bottle. This dressing lasts about 2 weeks sealed and in the refrigerator.