This salad dressing recipe is thanks to members Jan & Chuck Swaney. They say it’s one of their favorites!!
Makes 1 ¼ cups
½ C. red wine vinegar*
2 shallots, thick sliced
6 cloves garlic, smashed
1 small grilled or caramelized onion
6 leaves+ basil
2T dry oregano, greek
1 t. thyme
1T kosher salt or to taste
1T coarsely cracked black pepper
2T Dijon mustard
¾ C. extra virgin olive oil
In food processor with motor running, drop the garlic and shallots. Add the vinegar, grilled onion, basil,
thyme, mustard, oregano, salt, and pepper. Process and scrape down from the sides. With motor
running, drizzle in the olive oil until smooth.
*White wine vinegar can be substituted.