Recipe yields 8 ounces of dressing
Ingredients
1 tbsp Dijon mustard
3 tbsp red wine vinegar
10 tbsp canola oil
2 tsp oregano
1 tsp salt
In a small bowl whisk together the Dijon mustard and the red wine vinegar until the mustard is fully incorporated. In a slow, steady stream pour in the canola oil while continuing to whisk. Add oregano and salt and whisk to combine.
