Time: 15 minutes
3/4 c EVOO
3 tsp red wine vinegar
1 1/2 tsp lemon juice
1 clove garlic, minced (optional)
1 1/2 tsp GF prepared Dijon Mustard
1 tsp minced fresh thyme
1 tsp minced fresh oregano
1 tsp minced fresh basil
1 tsp minced fresh mint
salt and fresh ground pepper
Pinch of sugar or 1/2 tsp honey
In a bowl combine garlic, sugar or honey and mustard. Add fresh herbs, lemon juice and red wine. Stir. Whisk in the EVOO and season with salt and pepper.
Keeps in an airtight container in the fridge for up to 1 week.
Can be used as a salad dressing or chicken or fish marinade.
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