Recipe - Lemon Oregano Vinaigrette

1 Shallot, peeled, minced fine
1 teaspoon Dijon mustard
1 teaspoon Fresh oregano, minced
2 md Lemons, JUICE only
One half cup Olive oil

In a bowl whisk shallot, mustard, oregano and One half of lemon juice until
combined well.

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.

Add additional seasoning to taste if desired.

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

From the recipe files of suzy@bestweb.net

Posted to MMRecipes Digest V4 #228 by Suzy suzy@bestweb.net on Aug 28,
1997