Herb Vinaigrette

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!
• 🔪  Dressing can me made up to a week ahead.
• 🌿 Use any dried herbs you have in the cabinets, such as dried thyme or rosemary.
• 🥄 If refrigerating leftovers, use half and half olive oil and canola oil so the oil doesn’t solidify in the refrigerator.

Ingredients:

• 1 teaspoon garlic, minced
• 2 teaspoons shallots, minced
• 2 tablespoons Dijon mustard
• 1 1⁄2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon kosher salt
• 1⁄4 cup red wine vinegar
• 3/4 cups olive oil (or half and half with canola oil)
• 3 tablespoons parmesan cheese, grated

Directions:

1. In a small blender (or food processor or whisk in a bowl), blend all ingredients, except the oil. Slowly add the oil and blend thoroughly to combine.
2. Taste dressing and add more oil, vinegar, and/or salt and pepper to taste.
3. Continue blending until the dressing is fully emulsified.

Reheat Options

1. Shake well before each use.