Classic Red Wine Vinaigrette

- 1 small clove garlic, finely minced
- 1 teaspoon finely minced shallot
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ÂĽ teaspoon freshly ground black pepper
- Pinch of sugar
- ÂĽ cup red wine vinegar
- â…” cup extra-virgin olive oil
Instructions:
It’s worth keeping a bottle of this tasty salad dressing on hand. It enhances, without overwhelming, delicate greens and can also stand up to a robust salad overflowing with a garden of ingredients.
- Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
- The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.