Fresh Herb Vinaigrette
By Laura Killingbeck
Summer is a time for fresh herbs, bright colors, and full flavors. Salad is in its prime, and salad dressing can be too!
Herb vinaigrette is delicious and easy to make. You can use a wide variety of cultivated or foraged herbs. Oregano, parsley, rosemary, sage, basil, and chives are all solid classics. But you can also toss in some dandelion petals, garlic scapes, wild sorrel, or other foraged herbs to mix and match your own unique flavors.
Makes about 4.5 cups dressing.
This recipe is easy to halve or double.
5 cloves garlic
2 tbs mustard
1 cup fresh herbs (mix and match!)
1 tsp black pepper
1 cup vinegar
3 cups oil
Mix all ingredients in a blender until smooth. Store in refrigeration for up to two weeks. This vinaigrette can also be used as a marinade.