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This simple vinaigrette is perfect over a salad of mixed greens and fresh vegetables. Substituting 1½ teaspoons of herbes de Provence for the combined basil/thyme/marjoram is an easy way to change it up a bit, and saves on the amount of dried herbs you need to have on hand.
Basic Vinaigrette with Herbs - 1 Cup
INGREDIENTS
¼ cup red wine vinegar
1 teaspoon Dijon-style mustard
¼ cup fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon ground white pepper
½ teaspoon kosher salt
¾ cup extra virgin olive oil
Instructions
Put the vinegar, mustard, parsley, spices and salt into blender jar. Blend on speed 1 until combined, and parsley is finely chopped, about 10 seconds (stopping to scrape down the sides of the jar as necessary). Once the mixture is combined, carefully remove the measuring cup from the cover of the blender. Blend on speed 1 and slowly add the oil through the lid opening. The process should take about 2½ minutes. Taste and adjust seasoning as desired.
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RECIPE FACTS

Servings: Makes about 1 cup

Nutritional information per serving

Nutritional information per serving (1 tablespoon): Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g

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