Lemon Oregano Vinaigrette

1. 1

   In a bowl whisk shallot, mustard, oregano and 1/2 of lemon juice until combined well.

2. 2

   Add oil slowly while whisking vigorously. Add remaining lemon juice and season with salt and pepper. Add oil, a little at a time, blending after each addition until sauce coats the back of a spoon.

3. 3

   Add additional seasoning to taste if desired.

4. 4

   NOTE: This is delicious drizzled over sliced beefsteak tomatoes and sprinkled with crumbled blue cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.