Feta Cheese Vinaigrette
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This came from a WE-energy cookbook from chef Mark J Olson, culinary instructor in Janesville, Wisconsin.
- Ready In:
- 15mins
- Yields:
- Units:
ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Lauren in Wisconsin
Contributor
@Lauren in Wisconsin
Contributor
"This came from a WE-energy cookbook from chef
Mark J Olson, culinary instructor in Janesville, Wisconsin."
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This came from a WE-energy cookbook from chef Mark J Olson, culinary instructor in Janesville, Wisconsin.
