Prep 15 mins
Cook 0 mins
This came from a WE-energy cookbook from chef Mark J Olson, culinary instructor in Janesville, Wisconsin.
- 1⁄4 cup red wine vinegar
- 2 teaspoons dijon-style mustard
- 2 garlic cloves, smashed
- 1⁄4 cup olive oil
- 1⁄4 cup canola oil
- salt and pepper, taste
- 1 tablespoon fresh thyme or 1 tablespoon basil leaves, finely chopped
- 1⁄4 cup feta cheese, crumbled
- Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.