Recipe - Thyme And Thyme Again Dressing

One half cup Olive oil
One fourth cup Red wine vinegar
One fourth cup Crumbled feta or goat cheese
1 Garlic clove (or more)
minced or crushed
1 tablespoon Dijonstyle mustard
2 tablespoon Finely minced fresh thyme
1 tablespoon Minced fresh marjoram
1 tablespoon Minced fresh oregano
1 teaspoon Honey or sugar
One half teaspoon White pepper
1/8 teaspoon Salt

Place all ingredients in a jar, seal tightly, and shake vigorously
for 10 seconds. Use immediately or refrigerate. Shake again before
serving. If kept refrigerated, the vinaigrette should keep for up to
two weeks.

Makes 1 cup

Source: Frances Shridan Goulart, Weston, Connecticut The Herb
Companion, August/September 1993 Typed for you by Karen Mintzias
Posted to MMRecipes Digest V3 #246

Date: Sun, 8 Sep 1996 23:50:46 0400

From: BobbieB1@aol.com