½ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh herbs (oregano, basil, thyme), chopped
1 clove garlic, minced
- Whisk together vinegar, mustard and garlic. Add herbs and olive oil and whisk again. Add salt and pepper to taste.
- Refrigerate in a jar if not using immediately. Let vinaigrette come to room temperature before using.