Braden Family Cookbook

Chuck Braden

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GARLIC-HERB-DIJON VINAIGRETTE                       Stolen

 

         cup apple cider vinegar

1/4       cup Dijon mustard (French real stuff is best)

1/4       cup roasted garlic, chopped

1            teaspoon fresh thyme, chopped

1            teaspoon fresh rosemary, chopped

1            teaspoon fresh parsley, chopped

2       cups light salad, peanut or olive oil

 

Combine the first six ingredients in a mixing bowl.  Using a whisk or immersion blender, slowly add the oil.  Let sit for 30 minutes.  Makes 3 cups.