Italian Vinaigrette

This recipe is a classic and so easy. It is made right in a canning jar.

1 cup of olive oil
1/3 cup of a good red wine vinegar – don’t go for the cheap stuff here
1/4 cup of finely chopped shallots
2 tablespoonfuls of chopped basil – using a nice sharp knife will assure clean cuts that won’t oxidize
1 tablespoonful of chopped thyme and oregano
1 tablespoonful of Dijon mustard
2 teaspoonfuls of honey
2 cloves of garlic finely minced or grated
Salt and Pepper to taste

Close the jar and shake well. Adjust seasonings and honey to taste.
Store in the refrigerator for up to 3 days.
The oil does solidify so remove to room temperature for 30-60 minutes before use.

If fresh herbs are not available a good dried Italian seasoning can be used.