- 1/4 cup Red Wine Vinegar
- 1/2 Shallot Minced
- 1 Tbsp Dijon Mustard
- 1 Tsp Blue Agave
- 1 Tsp Oregano Minced
- Salt and freshly ground pepper
- 1/2 cup Vegetable Oil
- In a bowl, whisk together the first SIX ingredients. Whisk until combined.
- Slowly drizzle the Vegetable Oil into the Oregano mixture while constanty whisking.
- Cover bowl or transfer to a dressing bottle with a lid. Refrigerate until needed.